Spaghetti alla chitarra, with mushrooms, white truffle oil and saffron

Welcome to Abruzzo!

Okay, not exactly but this dish is definitely inspired by the Region that gave us Ovid, Gabriele D’Annunzio, confetti (sugared/Jordan almonds), Madonna, Dean Martin, my Mom and my Husband (who are just as, if not more, important as Madonna and Dean Martin!).

Tonnarelli, another name for Spaghetti alla chitarra (known as maccheroni all chitarra in Abruzzo) are, to put it as simply as possible, square spaghetti!

They get their name because they used to be made using a ‘chitarra’ (guitar) which was essentially a wooden frame fitted with steel cords just like guitar strings.

              

This is mine, it is two-faced one side is for spaghetti, the other is for fettuccine!

Pasta was rolled out flat and placed on the strings, then a rolling pin was used to press the dough through the strings and voilà – square spaghetti!

You might be surprised to learn that Abruzzo is a saffron producing region as well as Italy’s largest truffle producer and while spaghetti alla chitarra are common throughout the boot, their origins are reputedly in Abruzzo.

This dish may sound exotic but believe me it is really easy and quick.

You will need:

• 300 gr sliced chestnut mushrooms (those are the ones that I used but really you can use any variety you like)
• 60 ml white truffle oil
• 15 ml extra virgin olive oil
• 2 cloves of garlic
• 240 gr spaghetti alla chitarra (fresh or dry)
• 1 – 2 packets ground saffron
• 200 ml of the water used to cook the pasta
• salt/course salt
• pepper

In a very large pan, heat the oil and garlic. Add the mushrooms before the garlic has a chance to turn brown, salt then and cook them until they are tender yet firm.

At this point you can turn off the heat, remove the garlic and put the pan aside.

Fill a large saucepan with water and set it to boil. Remember pasta must be cooked in abundant water for two reasons. The less water there is, the longer it will take to cook and the more likely that it will stick.

Once the water is boiling (not before) add about 40 gr of course salt and then add the pasta. If you are using fresh pasta, your cooking time will be quite low. The general rule with fresh pasta is, when if floats to the top it is ready. If you are using dried pasta, it will take a little longer, but remember no matter what, the pasta should be al dente – not mushy - and for the love of all that is good and tasty do not throw your pasta against a wall.

Whoever started that should be spaghetti whipped.

Okay, back to cooking.

Remove a ladle or two of water from the pot just before draining.

Drain your pasta and add it directly to the pan with the mushrooms.

Dissolve the saffron in the pasta water and then add to the pan. Toss well, add some fresh ground pepper (I have a mixture of black, white, green and pink peppercorns in a small pepper-mill).

I you like you can add some chopped flat leaf parsley, I would have, but I forgot!

Serves 4

Buon appetito!

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