Chef Franco Taruschio’s Tagliatelli and Squash at the Chef’s Room Fish & Cookery School in Blaenavon, Wales, photo by Scott W. Clemens
from Chef Franco Taruschio
Serves 4
1 lb. tagliatelle per person
1 lb. thinly sliced butter nut squash or pumpkin 5cm long
4 shallots finely chopped
extra virgin olive oil
12 to 20 leaves fresh marjoram
12 large basil leaves shredded
salt and freshly ground black pepper
Heat 1 tablespoon of extra virgin olive oil in a frying pan and gently cook the shallots until softened. Add the squash and herbs, quickly stir fry (squash should remain al dente). Add the pasta to the sauce and mix in thoroughly. Serve with the walnut sauce (see recipe below) and parmesan shavings on top.
Walnut Sauce
Serves 4 to 6
24 to 30 walnut halves chopped BY HAND
2 cloves garlic crushed
1 generous bunch flat parsley finely chopped
1 pinch dried chili flakes
6 oz. extra virgin olive oil
salt and freshly ground black pepper to taste
Mix all together
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