Chef Hidaka recreates a memorable dish from his time in Italy. This easy yet authentic dish combines a richly flavored pecan sauce with short pasta. It's a chef's recipe that can be completed in a short time, perfect for entertaining a large group.
Ingredients
Main Ingredients (2 servings)
- Short Pasta 300g
- Pecan Nuts 150g
- Mushrooms 160g
- Anchovies 30-50g
- Parsley (to taste)
Seasonings
- Olive Oil (to taste)
- Parmesan Cheese (to taste)
Steps
- Prepare 150g Pecan Nuts. Using pre-roasted nuts (140°C for 20 minutes) will enhance the aroma.
- Prepare 160g Mushrooms (1 pack white, 1 pack brown), 30-50g Anchovies, and Parsley (to taste).
- Boil water in a pot and par-boil 300g Short Pasta for 5 minutes, which is shorter than the usual cooking time (approx. 12-13 minutes).
- Drain the par-boiled pasta in a colander, lightly coat with Olive Oil (to taste), and set aside to cool.
- In a food processor, add 150g Roasted Pecan Nuts, 30-50g Anchovies, and Parsley (to taste), including the stems.
- Add Parmesan Cheese (to taste) as desired.
- Add Olive Oil (to taste) to the food processor and blend to create the sauce. Note: Adjust seasoning by tasting, as anchovies are salty.
- Transfer the sauce to a bowl and place it over the pasta pot to warm.
- Add the 300g Short Pasta, which has been par-boiled and then boiled for an additional 3 minutes, to the warmed sauce bowl and toss to combine.
- Plate the pasta and garnish with Roasted Pecan Nuts (to taste).
- Sprinkle with Parmesan Cheese (to taste) if desired.
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