Spaghetti With Fava Beans Bread Crumbs And Marjoram Food

SPAGHETTI WITH CHIANTI AND FAVA BEANS

Steps:

• Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes.
• While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes. Add the shallots and garlic, and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, remove the pasta directly to the sausage pan. Sprinkle with 3/4 cup of the Parmesan, and toss with tongs to combine. Add the mascarpone, fava beans, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmesan.

SPAGHETTI WITH OLIVES AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
• Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.