|Today at 12.30 - cool and drizzly|
We used small pasta shells, but I suppose you could use any pasta. I like the shells, though, as they make mini cups which hold the sauce nicely not leaving half in the bowl with the eater having a predicament of whether to stick your face in the bowl and lick it out or to let it be washed down the drain - which is a sacrilege with this sauce!
I also grow lots of sage. I use it for soap, pork meals and my daughter for the chicken liver pate that she makes and sells. It has just come into bloom again and has the most lovely rich smelling leaves and flowers at the moment.
500g pasta shells
1 tablespoon butter
4 cloves garlic crushed
Large handful fresh sage sliced
Salt & pepper
Cook your pasta in salted water.
Melt the butter and add the garlic and sage. Fry gently for a few minutes - do not burn the garlic.
Add the cream, a few grinds of black pepper and a good bit of salt.
When your past is cooked, drain it and add it to the sauce. Stir to coat the shells well.
Serve into bowls and top generously with Parmesan cheese.