Fresh Tagliatelle Tossed With Wakame and Summer Greens

Serves 4

Extra virgin olive oil


¾ cup red onions, fine julienne

¼ cup garlic, minced
1¼ cup good quality, dry white wine
1 teaspoon extra hot sauce (we use Melinda’s brand)
4 tablespoons hot sauce (we use Tiger brand)
1 pound fresh tagliatelle, cooked al dente in boiling salted water, 
tossed lightly in olive oil and set aside at room temperature
 
2 cups greens, torn — such as baby arugula, Swiss chard, dandelion, beet 
or mustard greens
1 cup wakame seaweed (available at most Asian markets, gourmet grocers or even grocery store sushi counters)

Kosher salt
2 tablespoons extra virgin olive oil, additional for finishing
Freshly ground pepper
Black sesame seeds, optional
 
 
1. Sauté garlic for about a minute, then add red onions and continue to sauté over medium-high heat in a large sauté pan until soft and aromatic — season with kosher salt and freshly ground black pepper. Deglaze with white wine, bring to a simmer and cook for an additional minute or two.



2. Add Melinda’s and Tiger sauce, cooking for an additional minute, and add greens, wakame, pasta and then additional extra virgin olive oil. Toss well to combine and adjust seasonings generously.



3. To serve, spoon pasta into large shallow bowls and sprinkle with black sesame seeds.

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