LCBO Food and Drink Spring 2016

BASICS  KNOW YOUR NOODLES

The bold Provençal flavours of garlic, lemon, tuna and olives hold up well to full-flavoured whole-wheat pasta. The sauce, a riff on a clas- sic carbonara, lends a light texture suited to the warmer spring weather and works well with long or short pasta shapes. Add even more authentic Niçoise taste by whisking 2 minced anchovy fillets or 1 tsp (5 mL) an- chovy paste with the eggs. For a more upscale dish, replace the canned tuna with thin slices of sear-grilled fresh tuna steak perched on top of the pasta. 12 oz (375 g) whole-wheat or high-fibre pasta Salt 2 cups (500 mL) halved green beans, about 8 oz (250 g) 2 tbsp (30 mL) olive oil Who�e -Wheat NIÇOI SE PASTA

4 Drain pasta and beans, reserving 1 cup (250 mL) cooking water. Return pasta to the pot off the heat. Whisk ½ cup (125 mL) of the cooking water into egg mixture, then quickly toss with the hot pasta to coat evenly. Add more of the reserved cooking water to thin sauce as desired. 5 Add tuna and olives and season with salt and pepper; toss gently to combine. Portion pasta into warmed bowls and sprinkle with chives. Serves 4

2 cloves garlic, minced ¼ cup (60 mL) fresh lemon juice 3 eggs Freshly ground pepper 3 cans (each 80 g) tuna packed in olive oil, drained ¼ cup (60 mL) Niçoise or other black olives 2 tbsp (30 mL) chopped fresh chives 1 Cook pasta in a large pot of boiling salted water until al dente, adding green beans for the last 2 minutes. 2 Meanwhile, heat oil in a small skillet over medium-low heat. Cook garlic, stirring, for about 3 minutes or until softened and fragrant, but not browned. Stir in lemon juice and bring to a boil. Remove from heat. 3 Whisk eggs with ½ tsp (2 mL) salt and pep- per, to taste, in a medium bowl. Gradually whisk garlic mixture into egg mixture.

WHAT TO SERVE Ogier Cotes Du Ventoux Rose LCBO 134916, $12.95 Angels Gate Pinot Noir VQA LCBO 308486, $16.95

WHOLE WHEAT OR HIGH-FIBRE

Pastas made with whole-grain durum semo- lina wheat have improved vastly in texture and taste in recent years and they come in a variety of shapes. The stronger grain taste, darker colour and coarser texture are best suited to bolder, acidic sauces and those with a spicy kick; creamy and cheese sauces get somewhat lost beneath the grain flavour. White pasta with added fibre is a good middle ground for a boost in nutrition and traditional look, texture and taste.

98  FOOD & DRI NK SPRING 2016