this pasta dish was like orgasmic good. this pasta dish was like ‘last supper’ good.
quite frankly, this pasta dish surprised the hell out of me. and there’s no cooking to speak of. would thomas keller smugly laugh at my overly simplistic culinaryesque joie de vivre? thomas, stop it. because listen up here mr. keller, it’s going to be 103 degrees today and 104 tomorrow - again. and it really was ‘like kick ass good’.
and all i had to do was boil the pasta and put some into each individual serving bowl and then toss in the following…
a little white truffle oil
a little creme fraiche
chopped italian parsley and chives
salt and pepper
grated parmigiano
i topped it off with some shrimp but this is optional. obviously. not like i could force you.
i had found this 2005 post buried on the wonderful becks & posh blog site. there was no mention of herbs or shrimp but i decided to take a chance and fool with what seemed to be to be an obvious winning combination. it was a truly amazing taste sensation. but hey, creamy truffley pasta? sign me up…
i am forever indebted to you fred, the pasta king.
(this is the first time i’ve submitted a post to any other blog but if anything i’ve made was ever a ‘pasta presto night‘ kinda thing, it’d have to be this dish… heavy on the presto)
9 responses so far ↓
1 Amy // Aug 22, 2007 at 9:14 am
Mmmmm, this sounds like my kind of weeknight dish. May have to give this one a try soon.
2 angela // Aug 22, 2007 at 10:13 am
I was there. I wasn’t very hungry. Took one bite, then scarfed the whole bowl without stopping to breathe or take a sip of wine. It kept giving and giving and giving.
Like you, Claudia.
3 Caroline // Aug 22, 2007 at 5:02 pm
Just found your site. Looks delicious… I can’t wait to read more!
4 Ruth // Aug 23, 2007 at 7:53 am
Wow, what a glorious dish - and so very, very party! Glad you made it to Presto Pasta Night in time for the big six month bash.
And what are you making next?!!!
5 annie // Aug 24, 2007 at 1:53 pm
Wow, Claudia; I came to see your website because you dropped by mine, and I never expected to be so RICHLY rewarded right off the bat. I want some right now, the kid (who won’t eat shrimp) is at a friend’s house, and I’m making this. I am literally running to the store right now to buy ingredients, and trying to remember the proportions of sour cream to heavy cream to make creme fraiche. Thanks!!!!!!!!!
6 Dayna // Aug 24, 2007 at 3:14 pm
This looks great. What time is dinner? I’ll bring dessert!
7 barbara // Aug 24, 2007 at 4:23 pm
Hi Claudia thanks for visiting Winos and Foodies. I’ll file this pasta recipe away for when iat’s summer down here. It sounds delicious.
8 pasta to-die-for // Nov 11, 2007 at 11:19 am
[...] to eat of all time and i vary it depending on my mood or what’s in the pantry/freezer. the last time i made it i used spaghetti and shrimp. this time around i used the fettuccini from tom at lazzaroli [...]
9 Razor Family Farms // Apr 19, 2008 at 9:27 pm
Looks wonderful. One can’t go wrong with pasta, shrimp, chives, and parmigiano. Delicious stuff, right there.
This is my first visit to your blog. I have seen your comments on Forest Street Kitchen and had meant to wander over but got distracted somehow. Most likely from some fabulous thing Ann cooked up.
I’m now utterly enchanted by your blog and will commence to drooling over all the yummy things I can find. It’s like opening my first-ever copy of The Galloping Gourmet.
Blessings!
Lacy
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