absinthe's vegetarian pasta

16 oz dried linguini
2 pinches sea salt
extra-virgin olive oil
for drizzling
6 tbsp extra-virgin olive oil
1 oz dry chanterelle mushrooms
2 cups fava beans
1 bunch zucchini blossoms
1 bunch garlic blossoms
1/2 bunch baby rabe
small stems
1 cup baby asparagus tips
3 whole calabrian chili
or small colored peppers, slivered
6 gloves garlic
finely chopped
1 handful basil
1 tbsp fresh sage
4 tbsp pecorino romano cheese
lemon zest
sea salt and black pepper
to taste
pecorino romano cheese
  • large pot
  • large bowl
  • large sauce pan
  • colander
to prepare ingredients
Rinse the chanterelle mushrooms well under cold water before reconstituting by pouring boiling water/broth over them and allowing them to steep for 15-20 minutes or by adding them to a simmering liquid for 20 minutes.
Put the fava beans in boiling salted water to blanch for 30 seconds. Then remove the beans from the boiling water and submerge them in ice cold water to stop the cooking process. This step softens the second skin, making it easier to remove.
With your fingers, squeeze the bean out from its skin. Now, you can use the beans as directed in any recipe of your choice.
Wash the zucchini blossoms gently, pat them dry, and remove the pistils and stems.
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 2-3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool.
to cook
Cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together.
When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
In a large sauce pan, pour in the 6 tablespoons of olive oil over medium heat, then add the reconstituted chanterelle mushrooms and sauté for 2-3 minutes.
Then add the fava beans, zucchini blossoms, garlic blossoms, rabe, asparagus tips and calabrian chili, and sauté for 4-5 minutes.
Add the garlic and herbs and mix well. Sauté for a couple more minutes to allow all the flavors to come together and the ingredients to cook through.
Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt and a good grind of black pepper.
Serve, with a little more grated cheese sprinkled over, if you wish.