Free Pasta Modern by Francine Segan

Sources )
1 garlic clove, minced
Olive oil
4 ounces (115 g) smoked trout
¼ cup (60 ml) white wine
½ cup (60 g) fresh shelled fava beans
Combine the cream and cheese in the top of a double boiler or a buttered heatproof dish set over a pot of gently simmering water. Simmer on low, stirring every so often, for 10 minutes. Remove from the heat and blend with an immersion blender. Keep warm.
Meanwhile, boil the pasta in salted water until it is al dente.
In a nonstick frying pan large enough to hold the pasta, heat the garlic in 2 to 3 tablespoons oil until light golden, about 1 minute. Finely flake the trout and discard any skin and bones. Add the trout and wine to the pan, and simmer until the wine is reduced by half, about 5 minutes.
Cook the beans in boiling salted water for about 2 minutes, until they float to the surface and are tender. Peel the beans and add them to the trout sauce and stir until well combined. Toss the pasta into the sauce, adding a bit of cooking liquid if it is too dry.
Divide the warm burrata cream among the serving plates. Top with the pasta. If not using licorice pasta, sprinkle the top with finely crushed licorice candy or a drizzle of licorice liqueur.



PASTA FROM A JAR
    { Vasocottura }
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    SERVES 2 or 4 appetizer portions | REGION: Throughout Italy
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When Italians eat out of a jar, you can bet whatever’s in there is homemade!
This is a great trick—cooking raw pasta in a Mason jar. It keeps all the aroma and flavors from escaping and makes for an adorable presentation. It’s a modern technique, but based on the Italian tradition of oven-baked pasta.
Olive oil
1 large white onion, thinly sliced
1 small fresh red chile pepper, thinly sliced
1 small raw lobster tail, finely chopped
3 tablespoons wild fennel liqueur, or 3 tablespoons dry white wine plus ½ teaspoon crushed fennel seeds
1 (14-ounce/400-g) can diced tomatoes
1 ½ cups (360 ml) very hot vegetable broth
¾ cup (180 ml) very hot fish broth
8 ounces (225 g) lumache or other short pasta
2 garlic cloves, minced
12 large fresh basil leaves
Salt
Boiling water
Parmesan cheese
Preheat the oven to 350°F (175°C).
In a large pan, heat 3 tablespoons oil over medium-high heat and add the onion and chile pepper to taste; cook until the onion is golden, about 8 minutes. Stir the lobster meat into the onions. Pour in the liqueur and bring everything to a low boil. Stir in the tomatoes, both broths, the pasta, garlic, basil leaves, and salt to taste.
Divide the mixture between pint-or quart-sized Mason jars, depending on how big a portion you’d like to serve, filling the jars no more than three fourths full to allow for the pasta to expand. Seal the jars closed. (Don’t worry, they won’t explode—Mason jars are thick and intended to be heated.) Stand the jars in a deep baking pan and add boiling water to the pan to reach halfway up the jars. Bake for about 25 minutes, then open one of the jars to test if the pasta is al dente. If not, return to the oven for another few minutes. Set the jars onto serving plates and serve them with grated cheese on the side.

SEASIDE CARBONARA
    { Carbonara di mare }
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    SERVES 4 | REGION: Throughout coastal Italy
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There is perhaps no Italian dish more famous than carbonara: hot pasta tossed with raw egg yolks to create its own creamy sauce. This Italian beach favorite uses fish in place of the guanciale in traditional Roman carbonara. Here it’s made with swordfish, but the silky lemony sauce makes a great base for virtually anything from the sea—grilled salmon, canned tuna, smoked trout, and even small raw clams.
8 ounces (225 g) swordfish fillet
Salt and freshly ground black pepper
Olive oil
1 pound (455 g) linguine or other long pasta
4 large egg yolks
Grated pecorino cheese
2 garlic cloves, finely minced
Juice and zest of 1 lemon
Fresh parsley
Season the swordfish with salt and pepper. Put 1 tablespoon oil into a small sauté pan over high heat and sear the fish on both sides. Lower the heat