The braciole yesterday needed a friend and a nice bit of pasta was called for. I also was lucky enough to find this gorgeous covered serving dish for five dollars at a yard sale down the street. 

I couldn’t BELIEVE it.  There was a lot of plastic toys there and this pretty piece.  Even though I don’t have a great place to put it who could say no?  I’m guessing that it is early 19th. century but that is a shot in the dark.

This is a dish that I’ve made for years and years.  As a starving student it was a hearty dinner and for dinner parties it is a quick dish that plays a pretty second fiddle to a meaty main.  This is also a nice idea if you have one vegetarian in the crowd and the rest of your party is carnivores.  I don’t have a clue where I first got it from.  It might have been Frugal Gourmet on PBS but I honestly don’t remember.

This is also a great lunch dish especially if you add a bit of chicken or fish on the top.

While 1 lb. of fetucinne (you can use any pasta but I like the wide noodles) is cooking in salted water mash 1 big, garlic clove with a pinch of sea salt and the back of your knive.  You see for this dish the garlic only gets cooked by the heat of the pasta.  A big chunk will be a burpy reminder for the rest of the day/night.

Put it in your gorgeous dish and add; the zest of one lemon, the juice of two lemons, 1/2 bunch chopped parsley, a good glug of olive oil (a glug is equivalent to 5 T.), 1 cup of grated parm (have a chunk on hand to save over the top too) and LOTS of fresh cracked pepper.

Add in the drained and hot pasta.  Top with shavings of parm and enjoy!

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