Linguine with mascarpone and paprika
- 250 g of Linguine Le Matassine Filotea
- 125 g of mascarpone
- 2 teaspoons of spicy smoked paprika
- 3 tablespoons of grated Parmesan cheese
- 1 shallot
- 2 tablespoons extra virgin olive oil
In a pan, over low heat, heat up the extra virgin olive oil with the chopped shallots for one minute. Then add the mascarpone cheese and spicy smoked paprika.
Cook the Linguine Le Matassine Filotea in salted boiling water for 6 minutes.
While the pasta is cooking, add a little cooking water in the pan with the mascarpone and also join the grated Parmesan cheese.
Drain the egg pasta and toss it in the pan with the mascarpone, the spicy smoked
paprika and the parmesan.
Add a bit of the cooking water if is necessary to achieve a good consistency, not too fluid, not too sticky.
Pairing: San Giovese Poderi San Lazzaro "Polesio" from the hills of Offida in the Marche Region, about an hour south of Ancona where our friends from Filotea elaborate their pasta. This i a wine that is well distributed in the US, at least in the SF Bay Area.
We went to the winery a few years ago, and here are a couple of pictures of a wonderful place:
In Ripatransone, the narrowest alley of Italy, 43cm wide !