Pasta has a wonderful affinity for any smoked food, whether meat, fish, or vegetable, and this recipe, in which I had incorporated smoked monkfish the first time I worked with it, is an excellent exemplar.
- one small pink onion (“I like to call them rosé onions”, Tyler, who grew them, told me) from Alewife Farm, thinly-sliced, and half a dozen sliced small red scallions from Hawthorne Valley Farm, sautéed together in 4 ounces of olive oil inside a large, high-sided tin-lined copper pan for 4 minutes, the juice of one and a half organic lemons from Whole Foods Market then added and the pan kept over a decent flame for another 2 or 3 minutes, stirring, the heat then reduced to low and a pinch of sea salt, some very good red pepper flakes (remaining from the delivery of an excellent Waldy’s Wood Fired Pizza a few days earlier), plus 4 or 5 chopped fresh medium-size habanada peppers from Norwich Meadows Farm stirred into the sauce until both the hot and sweet peppers had become pungent, 8 ounces of Afeltra Pasta di Gragnano linguine from Eataly which had been just cooked until barely al dente, added, along with – pouring very gradually while blending – almost a cup of reserved pasta water, continuing to stir until it had emulsified, one thinly-sliced 2 or 4-ounce piece of smoked swordfish from P.E & D.D. Seafood added and tossed with the sauced linguine, the dish transferred to low serving bowls, drizzled with a little olive oil around the edges, sprinkled with lemon zest and more red pepper flakes, and garnished with homemade toasted breadcrumbs
There was a small cheese course, but, for no reason in particular, I didn’t photograph it.
- an Ardith Mae fresh chevre, served with freshly-ground black pepper, crushed pink peppercorns, micro chervil from Two Guys from Woodbridge on the side, and lightly-toasted slices of a She Wolf Bakery sourdough baguette and an Orwashers sourdough with Moroccan olives
- the wine throughout was an Italian (Campania) white, Greco ‘Giano’ Ocone 2016, from Astor Wines
- the music was Carl Nielsen’s 1910-1911 Symphony No. 3, Op. 27, ‘Sinfonia espansiva’, Myung-Whun Chung conducting the Gothenburg Symphony Orchestra, plus his Concerto for Clarinet, FS 129/Op. 57, with the same orchestra and conductor, and the soloist Olle Schill