{"id":16011,"date":"2018-03-01T02:44:49","date_gmt":"2018-03-01T02:44:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16011"},"modified":"2018-03-01T02:44:49","modified_gmt":"2018-03-01T02:44:49","slug":"spaghetti-with-garlic-chives-chilis-pine-nuts-fennel-pollen","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16011","title":{"rendered":"spaghetti with garlic chives, chilis, pine nuts, fennel pollen"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16012\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/spaghetti_garlic_chives.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><em>Simply<\/em> delicious.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16020\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/garlic_chives.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>While I was in the Greenmarket on Monday I heard somebody say, &#8220;garlic chives are like ramps&#8221;, and I knew immediately what I was going to make for dinner, the <em>next<\/em> day (I already knew there would be fish that night).<\/p>\n<p>So last night I imagined I was putting together a meal that would show\u00a0off my late-winter high tunnel &#8216;ramps&#8217;. Then I pulled some of the ingredients, making it even more simple.<\/p>\n<p>It worked beautifully.<\/p>\n<p>But don&#8217;t try this without a very good pasta, cooked perfectly <em>al dente<\/em>.<\/p>\n<ul>\n<li>a couple tablespoons of olive oil placed inside a large, high-sided, vintage tin-lined copper pot\u00a0 \u00a0 over a medium flame until warmed\u00a0before 8 ounces of Afeltra\u00a0100%<em>\u00a0grano italiano spaghetti, <\/em>produced in\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Gragnano#Pasta\">Gragnano<\/a>, from Eataly Flatiron,\u00a0cooked<em> al dente <\/em>and drained, stirred in, about three quarters of a\u00a0cup of the reserved pasta water gradually added until it was emulsified,\u00a0a bit of dried\u00a0 <em>pepperoncino Calabresi secchi<\/em>\u00a0from Buon Italia added, followed by a generous amount of washed, rinsed, and dried garlic chives from Lani&#8217;s Farm, the lengths cut into thirds, and\u00a0a handful of pine nuts from Buon Italia, toasted, finished with\u00a0a dusting\u00a0of Sicilian wild fennel pollen and a sprinkling of more garlic chive sections<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/scott-peterson-rumpus-california-sauvignon-blanc-2016\">Scott Peterson Rumpus California Sauvignon Blanc 2016<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1014521\">Fran\u00e7ois Joseph Gossec&#8217;s 1782 opera, &#8216;<em>Thesee<\/em>&#8216;<\/a>,\u00a0 Guy Van Waas conducting the ensemble\u00a0<a href=\"https:\/\/cavema.be\/en\/agremens\">Les Agr\u00e9mens<\/a> and the Namur Chamber Choir<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Simply delicious. While I was in the Greenmarket on Monday I heard somebody say, &#8220;garlic chives are like ramps&#8221;, and I knew immediately what I was going to make for dinner, the next day (I already knew there would be fish that night). So last night I imagined I was putting together a meal that &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-16011","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16011"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16011\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}