Black pepper linguini
I made black pepper linguini the other day. We’re going to have it tonight for dinner. I think I’m going to make it in a lime/garlic/white wine sauce, with shrimp for me and chicken for DC. This is inspired by a dish I had one time at a now-defunct restaurant in Des Moines. I hope the pasta isn’t too peppery. It is, in the words of Aidan Novo when he tried a heavily-seasoned grilled mushroom, “very peppery.”
I gotta tell you, the dough hook attachment on the KitchenAid mixer rules. Ten minutes of kneading stiff pasta dough would be annoying. But with the dough hook, you just turn it on and brush your hair or eat bon-bons or whatever it is fancy ladies do while their mixers knead their pasta dough.
If it turns out pretty, I’ll have Denny post pictures. If it turns out ugly, I will not.
