The other important ingredient in this dish is tuna, whilst your bearded student may be content with any old tinned tuna the more mature palate appreciates the texture of finely tuned tuna. Available in specialist, and obscure, delicatessens whose addresses even your close friends are reluctant to reveal. I am not your friend and Giovanni in Soho is sure to provide you with a unique Italian experience.
125g red pasta
125g green pasta
125g natural pasta
salt and freshly ground black peppercorns
25g organic, pasteurised butter
6 thinly sliced spring onions
2 large organic courgettes, sliced.
175g halved fresh button mushrooms
175ml full-fat, organic, pasteurised cows milk
1 tablespoon organic, plain flour
198g finely tuned tuna, drained.
50g freshly grated parmigiano reggiano
142ml organic single cream
fresh basil leaves
In a large saucepan pour 5.1 litres of fresh tapwater and 2 teaspoons of salt. Heat until water fiercely boiling. Add one tablespoon of olive oil. Gently lower the pasta into the waves. Leave for four minutes, then tip into strong metal colander, shake gently to release any trapped water. Return to empty pan, add a small amount of butter and shake to gloss pasta.
The other important ingredient in this dish is tuna, whilst your bearded student may be content with any old tinned tuna the more mature palate appreciates the texture of finely tuned tuna. Available in specialist, and obscure, delicatessens whose addresses even your close friends are reluctant to reveal. I am not your friend and Giovanni in Soho is sure to provide you with a unique Italian experience.
