Těstoviny s hřebenatkami, česnekem, hroznovými rajčaty a petrželkou
Tato jednoduchá, ale uspokojivá těstovina je barevná a snadno se připravuje.
Zdroj: Martha Stewartová, říjen 2002
Podávání
Složení
Pokyny
Cookovy poznámky
Rajčata a česnek v tomto jídle se pečlivě postaví na světlý pinot noir z Francie, Kalifornie nebo Oregonu.
Oliver
26.04.2023 @ 20:49
This simple but satisfying pasta is colorful and easy to prepare. The recipe comes from Martha Stewarts October 2002 issue. The dish includes linguine or spaghetti, olive oil, garlic, red pepper flakes, mussels or clams, grape tomatoes, parsley, and butter. The instructions are to cook the pasta, sauté the garlic and red pepper flakes, add the mussels or clams and tomatoes, and then toss everything together with the pasta, parsley, and reserved pasta water. The dish is best served immediately with reserved garlic and parsley as a garnish. The recipe suggests pairing the dish with a light Pinot Noir from France, California, or Oregon.