Don Silvers

I have chosen these three recipes to indicate how wonderful it is to have a pasta without the ubiquitous tomato sauce.

Spaghetti with Garlic and Oil

14 ounces fresh or dried spaghetti

6 tablespoons extra virgin olive oil

2-4 garlic cloves, crushed

1 dried red chile

1 small handful fresh Italian parsley, coarsely chopped

salt

Cook the pasta according to the package instructions, adding plenty of salt to the water.

Meanwhile, heat the oil very gently in a small frying pan or saucepan. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Remove the chile and discard.

Drain the pasta and turn it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsley and toss vigorously until the pasta glistens. Serve immediately.

Serves 4

Pasta with Mushrooms

1/2 ounce dried porcini mushrooms

3/4 cup warm water

3 tablespoons olive oil

2 garlic cloves, freshly chopped

1 handful fresh Italian parsley, coarsely chopped

2 large pieces drained sun-dried tomatoes in olive oil, sliced into thin strips

1/2 cup dry white wine

2 cups cremini mushrooms, thinly sliced

2 cups vegetable stock

4 cups short pasta shapes, e.g. ruote, penne, fusilli or eliche

salt and ground black pepper

arugula and/or fresh Italian parsley, to garnish

Put the dried porcini mushrooms in a bowl, pour warm water over and allow to soak for 15-20 minute. Turn into a fine sieve set over a bowl and squeeze the porcini with your hands to release as much liquid as possible. Reserve the strained soaking liquid. Chop the porcini finely.

Heat the oil and cook the garlic, parsley, sun-dried tomato strips and porcini over low heat, stirring frequently, for about 5 minutes.

Stir in the wine, simmer for a few minutes until reduced, then stir in the cremini mushrooms. Pour in the stock and simmer, uncovered for 15-20 minutes more, until the liquid has reduced and the sauce is quite thick and rich.

Cook the pasta according to the instructions on the package.

Taste the mushroom sauce for seasoning. Drain the pasta, reserving a little of the cooking liquid, and turn it into a warmed large bowl. Add the mushroom sauce and toss well, thinning the sauce if necessary with some of the pasta cooking water. Serve immediately, sprinkled liberally with chopped arugula and/or parsley.

Serves 4

Fettuccine with Butter and Parmesan

14 ounces fresh or dried fettuccine

1/4 cup unsalted butter, cubed

1 1/3 cups freshly grated Parmesan cheese

salt and ground black pepper

Cook the pasta in a pot of salted boiling water according to the instructions on the package. Drain thoroughly, then turn into a warmed bowl.

Add the butter and Parmesan a third at a time, tossing the pasta after each addition until it is evenly coated. Season to taste and serve.