One-Pot White Wine Pasta
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Recipe by Ali Slagle | Total time: 25 minutes
While this pasta is reminiscent of scampi, piccata and vongole, it delivers something more — a hard-to-pin-down complexity that comes from cooking the pasta not in water but in wine. Really! The pasta soaks up the wine’s layered flavors and piercing brightness, while the sharp alcohol evaporates away. Butter and anchovies round out the pasta to create a silky, savory sauce. Serve with seared chicken, shrimp or scallops, roasted mushrooms or a crunchy fennel or arugula salad.
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