Sunday Supper :: Market Pasta, Tagliattele with Young Garlic, Asparagus and Mushrooms




All Photos by Karen Mordechai

Tip: When making pasta, wait until the water boils to add your salt. Add a large handful and let the water boil again. You want the water to taste like sea water.

Tagliattele with Young Garlic, Asparagus and Mushrooms

6 bulbs young garlic, trimmed of the stem and scape, cut in half lengthwise
1 bunch asparagus, shaved into ribbons with a vegetable peeler
1 lb of mixed mushrooms, cleaned and stemmed
1 c white wine
½ c half and half
1 lb fresh tagliatelle
salt and pepper

Boil water for the pasta. In the meantime, in a heavy skillet, add 4 tbl of olive oil and sauté the young garlic until caramelized and just soft. 10-15 minutes. Add mushrooms and cook until they give up their liquid. Pour in the wine and let reduce by half. Cook the pasta and remove from pot when just al dente.
Add the cooked pasta directly to the vegetables and turn to coat, keeping the flame low. Pour in the half and half and toss. Add asparagus ribbons and toss. Remove from heat and shave some parm-regg over top and toss. Plate and drizzle with a little truffle oil and more parm-regg.

Recipe courtesy of Casey Solomon for Sunday Suppers

Tagliattele with Young Garlic, Asparagus and Mushrooms

6 bulbs young garlic, trimmed of the stem and scape, cut in half lengthwise
1 bunch asparagus, shaved into ribbons with a vegetable peeler
1 lb of mixed mushrooms, cleaned and stemmed
1 c white wine
½ c half and half
1 lb fresh tagliatelle
salt and pepper

Boil water for the pasta. In the meantime, in a heavy skillet, add 4 tbl of olive oil and sauté the young garlic until caramelized and just soft. 10-15 minutes. Add mushrooms and cook until they give up their liquid. Pour in the wine and let reduce by half. Cook the pasta and remove from pot when just al dente.
Add the cooked pasta directly to the vegetables and turn to coat, keeping the flame low. Pour in the half and half and toss. Add asparagus ribbons and toss. Remove from heat and shave some parm-regg over top and toss. Plate and drizzle with a little truffle oil and more parm-regg.

Recipe courtesy of Casey Solomon for Sunday Suppers

16 comments
  1. Jennyjen says: August 12, 20097:35 pm

    Ooooo, this pasta looks amazingly delicious. My mouth is watering. Mmmmm!

  2. oneshotbeyond says: August 12, 20098:18 pm

    well, well, well…it looks lovely!

  3. Danielle says: August 12, 20099:53 pm

    Sounds simple and elegant…not to mention delicious! Can’t wait to give this a try!

  4. Cannelle Et Vanille says: August 12, 200910:53 pm

    oh that looks so good!

  5. Rona's Home Page says: August 13, 200912:47 am

    This dish looks delicious.

  6. zwischengang - intermediate course says: August 13, 20096:55 am

    cooking is so easy. I start to be hungry.

  7. The Italian Dish says: August 13, 200911:48 am

    What a simple, beautiful pasta. You are right about the pasta water – Italians always say it must taste like the sea.

  8. Bells says: August 13, 20091:04 pm

    yum yum yum. love fresh garlic!

  9. Sunday Suppers says: August 14, 20095:07 am

    thanks guys !

  10. Truly Smitten says: August 14, 20091:49 pm

    Looks absolutely delicious! I love all the mixture of colors, composition of the food too. Sigh…beautiful!

  11. Lovehandle says: August 14, 20098:13 pm

    The pasta dish looks delicious! I will have to try that receipe myself. :D I just started blogging about food myself at
    http://www.the-lovehandle.com

  12. nicole b. says: September 1, 20093:31 pm

    I made this dish last night, and it was divine. The asparagus was my favorite part. I’ll enjoy the leftovers for lunch today, mmm mmm mmm. Thank you for sharing this recipe!

  13. Kim says: August 27, 20102:45 am

    Sorry but what is the ingredient : ½ c half and half?
    I really want to make this dish but am puzzled as to what this is?

  14. DailyDesirables says: March 13, 20118:26 pm

    @kim half and half is like milk but thicker; people usually put it in their coffee. if you live in america, you can easily find it in any supermarket.

    This dish looks absolutely delish!

  15. [...] (imagen de Sunday Suppers) [...]

  16. Sous Style says: January 4, 20136:59 pm

    [...] Tagliattele with Young Garlic, Asparagus and Mushrooms by Sunday Suppers [...]

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