250 g orecchiette pasta
For the sauce
2 1/2 cups chives (330 g)
1 tablespoon salt
1/4 cup black currant, chopped (40 g)
2 tablespoons white wine
2 tablespoons olive oil
2 fillets of anchovy (alice) in brine, drained
1/4 teaspoon paprika or calabrian pepper flakes
1/4 cup grated Parmesan cheese (25 g)
250 g orecchiette pasta
For the sauce
2 1/2 cups chives (330 g)
1 tablespoon salt
1/4 cup black currant, chopped (40 g)
2 tablespoons white wine
2 tablespoons olive oil
2 fillets of anchovy (alice) in brine, drained
1/4 teaspoon paprika or calabrian pepper flakes
1/4 cup grated Parmesan cheese (25 g)
In a large pot, bring 2.5 liters of water and 1/2 tablespoon salt to a boil
Add the orecchiette pasta and cook with the lid off until al dente (about 5 minutes)
Prepare the sauce: in a medium pot, combine the chives and salt, and cover with water
Bring to a boil, then reduce heat and simmer until the chives are tender (about 3 minutes after the water boils)
Drain
Meanwhile, soak the black currant in wine for about 3 minutes
In a large skillet, heat the olive oil over high heat
Add the anchovy fillets and cook for 1 minute, mashing with a fork
Add the drained chives and cook until golden brown (about 3 minutes)
Add the black currant with wine and paprika, stir well
Reduce heat and simmer until the wine evaporates (about 3 minutes)
Drain the orecchiette pasta, return it to the pot, and add the chive sauce
Add half of the grated Parmesan cheese and mix well
Transfer to a serving dish, sprinkle with the remaining Parmesan cheese, and serve immediately
405 calories per serving
