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, create a “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!