Mafaldine with Duck Liver Paté
That's a strange heading, you are thinking, whilst reading about something as decidedly French as a duck liver paté, which is the the main ingredient in this dish. Well, that is because the second most important flavor-giving ingredient is Vecchia Romagna Brandy- which translates into English as "Old Roman", but it was a nice addition and a great new flavor to add to this simple recipe!
I would love to tell you that the pasta was hand-made, but I would much rather tell you the truth! I didn't get home until late this evening, was tired, hungry- and looking to make something swift and tasty. As usual! And this was the result of maybe 10-12 minutes of cooking... still looks pretty presentable, don't you think?
Start off by boiling you pasta as according to the instructions- they usually take 8-9 minutes. Whilst that is happening, chop a very fine dice of Spring onion, garlic, carrots, parsley (including stalks) and celery. Prepare your liquor of choice- I used, as I said, Vecchia Romagna, but you can use any kind of brandy or whisky in this dish. Once the pasta is done, drain it, but not too thoroughly and start getting things put together. Leaving a little water in when you drain the pasta will help make the finished result much better.
In a hot non-stick frying pan, stir-fry around 1 generous tablespoon of a coarsely ground liver paté per person, which you will find, soon begins to dissolve in the frying pan. As soon as this happens, add the finely chopped vegetables and allow to fry together for a few minutes.
After 2-3 minutes, deglaze with a good shot of brandy, add add the drained pasta and stir until it is nicely coated and succulent. You can add a little olive oil if you so wish, but I found it to be just fine without any added fat. I added a sprinkle of toasted chili flakes for some extra zing and a garnish of parsley and enjoyed it immemsely... and I can imagine you will too if you give it a try!