pasta Archives - Corks and Forks https://corks-and-forks.com/tag/pasta/ Food, Wine, and Fabulous! Mon, 11 Mar 2024 21:14:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://i0.wp.com/corks-and-forks.com/wp-content/uploads/2024/02/cropped-corks-forks-logo-2.png?fit=32%2C32&ssl=1 pasta Archives - Corks and Forks https://corks-and-forks.com/tag/pasta/ 32 32 223399331 Dirty Martini Pasta https://corks-and-forks.com/dirty-martini-pasta/?utm_source=rss&utm_medium=rss&utm_campaign=dirty-martini-pasta Sun, 10 Mar 2024 18:50:41 +0000 https://corks-and-forks.com/?p=19341 The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it's generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. Why not turn it into an amazing pasta dish?

The post Dirty Martini Pasta appeared first on Corks and Forks.

]]>

The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it’s generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. The dirty martini is essentially a traditional martini (typically made with gin and dry vermouth) with the addition of olive brine, which gives it a “dirty” appearance and a briny flavor.

Some sources suggest that the dirty martini originated in the United States, possibly in New York City or Chicago, where bartenders began experimenting with different variations of the martini cocktail. Others speculate that it may have been popularized during Prohibition as a way to mask the taste of homemade or bootlegged spirits.

While the precise origin of the dirty martini remains uncertain, its popularity has endured over the years, becoming a beloved classic cocktail enjoyed by many around the world. Whether you prefer it shaken or stirred, with gin or vodka, one thing’s for sure: the dirty martini has earned its place in the pantheon of iconic cocktails.

It’s possible that the dish emerged as a creative fusion recipe inspired by the flavors of a dirty martini cocktail, which typically includes olive brine and sometimes olives.

The culinary world is full of inventive chefs and home cooks who experiment with flavors and ingredients to create new and exciting dishes. It’s likely that “dirty martini pasta” was developed by someone who enjoyed the combination of flavors found in a dirty martini and decided to incorporate them into a pasta dish. My version keeps it simple and gives you the option of vodka or gin.

Recipes for variations of pasta dishes inspired by cocktails showcase the creativity and adaptability of modern cuisine. Whether it’s through the use of olive brine, olives, vermouth, or other ingredients reminiscent of a dirty martini, the dish is sure to offer a flavorful and inventive culinary experience. My version keeps it simple and gives you the option of vodka or gin but feel free to experiment and let me know how it goes!

 

Dirty Martini Capellini

Dirty Martini Capellini

Recipe by Mell
0.0 from 0 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

900

kcal
Cook Mode

Keep the screen of your device on

Ingredients

  • Kosher salt

  • 1 lb. 1 Capellini or or Angel Hair (Regular Spaghetti works too)

  • 4 tbsp. 4 Extra-virgin olive oil

  • 1 1/2 cup 1 1/2 Torn pitted Castelvetrano or green olives. (Pulsed in processor works too)

  • 1/2 cup 1/2 Olive brine.

  • 4 - 6 cloves 4 - 6 Garlic, thinly sliced or minced

  • Zest of 1 lemon

  • 1/3 cup 1/3 Vodka or Gin

  • 5 tbsp. 5 Unsalted butter

  • 1/3 cup 1/3 Chopped fresh parsley.

  • 1 cup 1 Blue cheese, crumbles

Directions

  • Prepare Your Pasta
  • In a large pot of boiling salted water, cook capellini (or angel hair), stirring occasionally, according to package directions until al dente. Make sure to reserve 1 cup of pasta water before draining.
  • Prepare Sauce
  • Heat a large skillet over medium heat while the water boils and the pasta cooks, then heat your oil. Add garlic and stir.
  • Add the torn olives and lemon zest and sauté until fragrant and the garlic is lightly golden, but not burnt or crispy. 
  • Add the Booze to De-glaze
  • Carefully add your vodka or gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
  • Combine
  • Whisk in the olive brine until combined. 
    Gradually add butter and stir continuously to emulsify butter until fully incorporated. 
  • Finish and Serve
  • Stir in blue cheese crumbles, parsley, and season with salt and pepper if desired. Top with more blue cheese crumbles before serving.

The post Dirty Martini Pasta appeared first on Corks and Forks.

]]>
19341
Creamy Dreamy Mushroom Linguini https://corks-and-forks.com/spaghetti-with-mushroom-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=spaghetti-with-mushroom-sauce Thu, 10 Dec 2020 10:52:50 +0000 https://fluffthis.com/2020/12/spaghetti-with-mushroom-sauce Umami baby!  Nothing screams Umami more than mushrooms.  Meaty, delicious and oh so good for you. 

The post Creamy Dreamy Mushroom Linguini appeared first on Corks and Forks.

]]>

Umami baby!  Nothing screams Umami more than mushrooms.  Meaty, delicious and oh so good for you.  Now, add some other delectable ingredients and soon you have yourself a pile of carb-o-liciousness that seriously satisfies.

What is “umami” you ask?  Umami is basically “savory”. It is one of the five categories of taste along with bitter, sweet, salty and bitter.  Umami is what gives stews and broths that specific yum factor.

You can’t go wrong pairing this dish with a nice California Chardonnay or a good Sauvignon Blanc. Ooooh mommy!

Creamy Linguini with Mushrooms

Recipe by Mell
0.0 from 0 votes
Course: Main
Servings

4

servings
Total time

39

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 8 Ounces linguine pasta

  • 2 tablespoons Extra-virgin olive oil

  • 6 cloves Garlic, thinly sliced

  • 1 1/2 pounds Mixed mushrooms, sliced

  • 1 cup Diced shallots

  • 1 tablespoon Chopped fresh thyme

  • 1 cup Dry white wine

  • 1/2 cup Sour cream or crème fraîche

  • 1/4 cup Grated Parmesan cheese plus more for garnish

  • 1 tablespoon Butter

  • 1/2 teaspoon Salt

  • 1/4 teaspoon Fresh ground pepper

  • Finely chopped fresh parsley for garnish

Directions

  • Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
  • While water boils, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
  • Add wine to the pan and cook until it is reduced by about half, about 5 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Creamy Dreamy Mushroom Linguini appeared first on Corks and Forks.

]]>
79