Saturday, August 8, 2009

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.

Copyright © 2009 by Casey Solomon for Sunday Suppers


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

  2. well, well, looks lovely!

  3. Sounds simple and elegant...not to mention delicious! Can't wait to give this a try!

  4. cooking is so easy. I start to be hungry.

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

  6. yum yum yum. love fresh garlic!

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

  8. The pasta dish looks delicious! I will have to try that receipe myself. :D I just started blogging about food myself at

  9. 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!