Thursday, July 11, 2013

Pici with Summer Squashes and Tarragon Recipe

Tender summer squashes are a sweet foil for the cool, bracing flavor of anise, which comes in the form of ouzo and a handful of fresh tarragon leaves. The glossy, mouthwatering sauce -- which also contains a touch of cream, white wine, onion, and garlic -- coats strands of pici, a long spaghetti-like pasta with a hollow center.



 1/2 onion, finely chopped
 3 tablespoons extra-virgin olive oil
 2 summer squashes, such as yellow and zucchini, sliced
 3 garlic cloves, thinly sliced
 Coarse salt and freshly ground pepper
 1 cup dry white wine
 1/3 cup ouzo
 3/4 cup heavy cream
 1 pound pici or other long, thin pasta, such as bucatini or spaghetti, cooked until al dente (1 cup cooking water reserved)
 1 tablespoon coarsely chopped fresh tarragon


1. Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.

2. Add wine and ouzo. Bring to a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.

Credits: Martha Stewart Living, August 2011

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