Fred Plotkin

Tagliarini alle Erbe Fresche

Tagliarini with Fresh Herb Sauce

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in
top 1000Recipes from Paradise: Life and Food on the Italian Riviera
Recipes from Paradise

By Fred Plotkin

Published 1997

  • About

Ideally, you would want to use fresh tagliarini here, but you may also employ dried tagliarini, especially if they are made with eggs. While this sauce also works with a non-egg pasta such as penne, it is not quite as enchanting. The portions here are for a delicate first course to a meal rather than a heaping bowl of pasta.

Ingredients

  • 1 pinch sea salt (optional)
  • ¼ cup/4 tablespoons/30

Method

Set a large pot of cold water to boil. Once it reaches a rolling boil, you may, if you wish, toss in a pinch of sea salt. This will be the water in which you cook the pasta. In a mortar combine all of the herbs and gently pound them until they break into little pieces. You are not making a paste, so there should be minimal pounding of the herbs. Once this is accomplished, you have a deci