Linguine with Freshly Crushed Black Pepper
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

This is the simplest preparation for pasta there is. The secret here is the coarseness of the pepper and the freshness of the parmigiano cheese. Unless you can adjust the grinder on your peppermill, I recommend crushing the pepper coarsely in a mortar; most pepper mills grind pepper too finely. Grate the cheese at the last moment. This linguine preparation is a perfect balance when served as a first course before heavier main courses such as Hazelnut Veal or fish dishes such as Parsley-stuffed Grilled Porgies and Mackerel.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 20 minutes

1/2 pound linguine or spaghetti

3 tablespoons unsalted butter, melted

1/2 cup freshly grated Parmigiano-Reggiano cheese or to taste

1 teaspoon freshly crushed black pepper or to taste

1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.

2. Transfer the pasta to a bowl and toss with the butter, parmigiano, and black pepper to taste. Serve immediately.

Variation: 

Note: 

Posted: 12/23/2006

Referenced Recipes:

Hazelnut Veal

Parsley-stuffed Grilled Porgy and Mackerel