This pasta soup is adapted from a recipe my mother learned from Pierino lovene, who many years ago owned an amazing seafood restaurant, Il Gambero Rosso, in my mother’s hometown of Cesenatico. A native of Amalfi and a very gifted cook, Pierino would periodically prepare some of his native specialties for us, one of which was a delicious zucchini egg drop soup. I’ve replaced the potatoes he used with a corkscrew-shaped, tubular pasta and discovered his soup is also delicious as a pasta soup. Don’t use smaller soup pasta shapes, as they are not substantial enough here.
© 2009 Giuliano Hazan. All rights reserved.