Spaghetti with mushrooms, pine nuts, and parsley – 19 April 2013


D volunteered to take over tonight, partly so I could work late, and partly so he could use up the very nice brown mushrooms that are still in the fridge. It was obvious he should make his signature pasta, which he made up. He cooks slied mushrooms in olive oil, adding pine nuts, and parsley, and serves these oer cooked spaghetti, adding some fresh parsley at serving time. On top goes a pile of shaved pecorino Romano, which in this case he peppered, as it sat on the small plate waiting for us to distribute it over the pasta. If the mushrooms are good, this is a great pasta – and they were.

D also bought an Acme Italian Batard today, which was good as usual, and of course we had our Friday Wine, Cantina Zaccagnini Montepulciano d’Abruzzo 2008, (formerly) from Costco, which has since (as usual) abandoned us.

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