Fusilli Stretti: Tightly-wound corkscrews for thick, chunky sauces
Fusilli are cork screws, and fusilli stretti are wound a little tighter than normal fusilli. They're very nice, especially with creamy sauces, because the pieces of pasta have lots of surface area, and long v-shaped indentations to catch and hold sauce. They're a bit more than an inch (2.5 cm) long, and about a third of an inch in diameter. In terms of a cooking time, about 12 minutes or so, depending upon the brand.
Substitutions: Penne, cavatelli, farfalle.
A serving suggestion: Fusilli con Porri e Vongole -- Fusilli with Leeks and Clams
To serve 4 you'll need:
Let the pot cool, shell the clams (discard any that don't open), and strain the cooking liquid, being careful to remove all the sand.
Set pasta water to heat, salt it, and add the pasta.
While the water's heating, cut the white parts of the leeks into rings, and dice the potato and the celery. Sauté all the vegetables in a little olive oil, then add the clams and some of their broth, and simmer gently while the pasta cooks, adding more liquid if the sauce appears to be drying out.
Check seasoning. The other thing to do while the pasta is cooking is mince the herbs.
When the pasta is done, drain it, season it with the sauce, dust it with the minced herbs, and serve.
More About Pasta Shapes
Substitutions: Penne, cavatelli, farfalle.
A serving suggestion: Fusilli con Porri e Vongole -- Fusilli with Leeks and Clams
To serve 4 you'll need:
- 14 ounces (350 g) fusilli
- 2 leeks
- 2 1/4 pounds live clams (see handling and preparation instructions if need be)
- 1 potato
- 1 stick celery
- 1 clove garlic
- 1 pint (500 ml) white wine
- 2 bunches basil, minced
- A sprig of fresh marjoram, minced
- Minced parsley
- 1/2 a hot pepper, seeded and minced (optional)
- Salt & Pepper to taste
- Olive oil
Let the pot cool, shell the clams (discard any that don't open), and strain the cooking liquid, being careful to remove all the sand.
Set pasta water to heat, salt it, and add the pasta.
While the water's heating, cut the white parts of the leeks into rings, and dice the potato and the celery. Sauté all the vegetables in a little olive oil, then add the clams and some of their broth, and simmer gently while the pasta cooks, adding more liquid if the sauce appears to be drying out.
Check seasoning. The other thing to do while the pasta is cooking is mince the herbs.
When the pasta is done, drain it, season it with the sauce, dust it with the minced herbs, and serve.
More About Pasta Shapes