Bigoli co l’Anara

Venetian Whole-Wheat Pasta with Duck Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

In the Venetian version of this pasta, the duck is boiled and served for the second course and the pasta for the first course is made with the giblets and vegetables. Since we couldn’t sell boiled duck in the restaurant if our lives depended on it, we roast the duck and add the meat to the sauce. I think you’ll like this pasta, even if it isn’t authentic.