MAZANETTA & LINGUINE

 MAZANETTA CAN BE SERVED ATOP LINGUINE WITH A SIMPLE DRIZZLE OF OLIVE OIL, SEA SALT, AND FRESH PEPPER OR IN A VARIETY OF OTHER WAYS. PHOTO BY JONATHAN TAGGART. 

MAZANETTA CAN BE SERVED ATOP LINGUINE WITH A SIMPLE DRIZZLE OF OLIVE OIL, SEA SALT, AND FRESH PEPPER OR IN A VARIETY OF OTHER WAYS. PHOTO BY JONATHAN TAGGART. 

 
 

With Campari tomatoes & fresh tarragon

INGREDIENTS (serves four)

  • 1 cup of fresh Mazanetta
  • ~1/2 cup of green crab broth
  • ~3 tablespoons of olive oil for skillet
  • 12 quartered campari tomatoes
  •  4 cloves of minced garlic
  • Fresh tarragon to taste (chopped)
  • Splash of white wine
  • Salt, pepper, and dried thyme to taste

DIRECTIONS

  1. With a large skillet on medium heat, add tomatoes and a dash of olive oil and simmer for 7 – 8 minutes
  2. When tomatoes begin to loose shape, createa “mote” with the sauce. in the center, add garlic, mazanetta, and additional olive oil
  3. To salted, boiling water add linguine & cook for approximately 9 minutes
  4. Reduce with a dash of white wine, add salt, pepper, and dried thyme.
  5. Add green crab broth and reduce until sauce reaches desired consistency
  6. Add cooked pasta to skillet and 1 tablespoon of starchy pasta water, toss in chopped tarragon.
  7. Toss pasta for one to two minutes in skillet and serve!