spaghetti with smoked swordfish, garlic, chili, pangratto


The night was again far too muggy for cooking, and we still don’t have air conditioning in the kitchen area, but I didn’t think I would be hanging out near the range for long.

I was wrong.  It was far too long.

The pasta however was quite right, and afterward we were able to treat ourselves to the first cold dessert of the summer.

  • ten ounces of Afeltra spaghetti chitarra, cooked al dente, mixed with a sauce of several cloves of garlic from Whole Foods, sliced and heated in a pan along with one large dried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, where the garlic was followed by half a pound of pieces of boned smoked swordfish steak from P.E.&D.D. Seafood and some savory pangrattato (here, some homemade days-old breadcrumbs toasted with olive oil in which more garlic and some salted and rinsed anchovies from Buon Italia had first been heated for a short while), the mix then tossed together over a low flame while some of the pasta water was added, served in bowls, where it was finished with a sprinkling of mixed fresh herbs from the Greenmarket and some chopped stems of spring onions from John D. Madura Farm.

There was also a genuine dessert last night.