Linguini alla mentuccia

(Linguini with mint and sausage)
ALDA.jpgIn 1980, I had the pleasure of meeting and interviewing American actor-singer Robert Alda, noted not only for his roles on Broadway (Sky Masterson in Guys and Dolls) and in films (George Geshwin in Rhapsody in Blue) but also star of a long-running Italian musical. Robert was here with his charming, Italian-born wife Flora to promote their anecdotal cookbook, 99 Ways to Cook Pasta, published by Macmillan.

I admired the love he expressed for his two sons, Alan and Antony, both actors and whose names appear frequently in the book. My wife, Anne, and I frequenty enjoy this recipe which can be prepared quickly, with simple ingredients.

3 tbsp sweet butter
2 cloves garlic, crushed
1/2 lb sweet or hot Italian sausage (or mix of half and half)
1/2 cup dry white wine
1 cup fresh mint chopped
1tsp dried oregano
1 lb. linguini
3 tbsp salt
In a medium skillet, melt the butter add the crushed garlic and sauté until golden. Remove the sausage meat from the skins, crumble and place in the skillet; sauté until the meat is browned. Remove the galic, add the wine, mint and oregano and mix well. Cover and let simmer for 6 to 7 minutes. Turn off the flame and let stand
Cook the linghini in 5 to 6 quarts of boiling salted water until al dente. Drain well and place in a large serving bowl.. Add the sauce and toss well. Serves 4 to 6
You may substitute any long, thin pasta — like spaghetti or even angel hair for the linguine if you wish. For the mint, we prefer the stronger flavour of wild broad leaf leaf mint that grows like a weed to the more subtle spearmint variety And if you’re hyper cholesterol-wary, remember that turkey sausage, Italian style is widely available now.
I understand copies of the book may be still be avalable through Amazon or book search engines

Comments are closed.