I was craving for good old thick pasta… To get those that are supposed to boil 14 minutes, I did 2 shops, OK both less than 100 m from home, but well, just for pasta. I usually like the fact shops adapt supply to seasons, for fresh products. For pasta less, they had many on display, but all were “special salad pasta, cooked only in 5 minutes”. Great consensus.
Then, I had lots of shellfish… but that doesn’t make so much to eat in the end.
While the clams were bathing and the pasta starting to boil, I opened the fridge to find :
red wine, basil with its flowers, grapes of green sansho, leftover of nameko mushrooms, chili pepper, new onion, garlic… and not on the photo, organic lemon.
All that added in the right order… That turned out really great.
The melty nameko mushrooms.
Sansho, and it’s sour and bitter taste. Difficult to describe. That scraps the tongue without burning, which is pleasant when it’s hot. I’ll soon tell you more about that plant that is the Japanese species of Sichuan pepper.
All opened up…
Cal 434.6 F6.4g C70.7g P21.5g