Drunken Pasta for Katie

I apologize for taking so long between posts. I had a visitor from out of town over the weekend and we were quite busy showing him the town. I have some great photos (not taken by me) to share along with some brunch recipes, soon to be posted. In the meantime there is always room for another pasta.

No canned pasta or jarred sauce should ever be used by adults. Pasta with sauces of varying types is one of the easiest meals to make.

Katie posted a request for drunken pasta and I have learned that she does not eat pork (she had a piggie when she was young as a pet) so the traditional Tuscan is out. I lightened up the whole concept for Summer and created this dish. Of course my photos did not turn out well, so I shall wait until I make the dish a second time before posting a photo. This is for 4 appetizer or 2 main portions. (Dear America, you would be a thinner country if you ate more vegetables and less pasta. Try it as a starter.)

1/2 lb bucatelli (bucatini)
1/2 lb of asparagus, in one inch pieces
1 large bunch of basil
1 bottle of white wine
15 cloves of garlic
1 tsp crushed red pepper
1/2 cup grated Parmesan cheese
1 egg yolk
A good splash of olive oil
Salt

Finely chop all the garlic and set aside. Finely chop all the basil and set aside. Finely grate all the cheese and set aside.

Take a splash of oil and 1/2 the garlic and simmer until the garlic just begins to brown. Toss in the wine with two cups of water add a good dose of salt and bring to a boil. Break pasta in half and put in pan.

Meanwhile simmer the balance of the garlic with the chili until soft.

When the pasta is almost al dente remove and drain saving the liquid. (This will be much less liquid than you traditionally cook pasta in so stir often). Toss the pasta in the hot oil and add a good splash of the wine mixture. Toss in the chopped asparagus. Toss in the basil and cheese and distribute with tongs. Turn off the heat and add the egg yolk stirring through. Plate and top with a a bit of reserved basil.

This will be creamy and delicious and utterly drunken.

Serve with a nice crisp white or rose wine.