Tuesday, January 10, 2006
Pasta Perfection and Beautiful Bread
It wasn't hard to like the Mediterranean Seafood Fettucini at Shearwater last Thursday. The clams were salty and potent, the halibut was firm and meaty, the shrimp just right... The mixtures of peppers,sundried tomatoes, parmesan cheese and green onion a nice contrast... but then there was the noodles themselves. I feel a little shocked to be writing a paean about pasta but I was blown away by the simple luxuriousness of the pasta. It was cooked just right, it was probably mixed with a nice olive oil... it all ended up becoming one of those "close your eyes and just "be" within the happy silence of your mind, zen-kinda pasta". Did you ever have one of those moments where what seemed to be the simplest part of the restaurant dish ended up being the part that made your mind reel?
I've tasted the usual accompanying bread at most pasta places. Their usually-toasted chunks redolent with salty margarine and god-knows-what-kind of fake-ish garlic. What came with my pasta on Thursday (and before Xmas too, incidentally) was a beautiful piece of bread heaven. There are little flecks of rosemary in the pillowy depths of the core and a lovely chewy crust lightly dusted with flour. Does a pasta dinner with buttered toast get any better than this? I think not!