Parsley, sage and running out of time

My quest to use up everything in the house before we move (in 12 days, argh!) is continuing apace. In some ways I feel incredibly organised because I know that we’ll be having a risotto, two pasta dishes, something with venison and something involving cannellini beans, baby beetroot and a bag of frozen corn kernels in the days to come. Hmmm. And definitely some Szechuan takeaways.

But last night was all about parsley and Parmesan. For my birthday two months ago my sister sent me a mysterious courier package with a note saying that her new philosopy was to only give “useful” presents. Inside was a kilo of proper Parmesan, a rare treat in this little corner of the world. I never thought we’d get through it in time but it’s amazing how cavalier you get when you’ve got a lot of a luxury ingredient and a short time in which to use it. The Small Girl must be the only toddler in town to get Parmesan on toast for lunch.

Anyway. The other things we have in abundance at the moment are lemons and parsley. The tiny seedling I planted a year ago has blossomed into a huge, regenerating bush obliterating everything I planted around it. With a packet of spaghetti in the pantry, we were set.

Spring Spaghetti

This is fresh, zingy and can be made in the time it takes for the pasta to cook. (Well, in theory. It took me ages last night but that’s because other affairs of state took me away from my rightful place at the kitchen counter.) Bon appetit!

For two very hungry people:

220g spaghetti
2-3 juicy lemons, zested and juiced
about 1/4 cup olive oil
a few tablespoons of capers
a few handfuls of grated Parmesan
a few handfuls of finely chopped parsley
salt and pepper

Cook the pasta according to packet directions until al dente. While it’s cooking, mix all other ingredients in a large serving bowl. Taste for seasoning and to adjust lemon/oil proportions if necessary. Drain the pasta and toss it through the lemon/parsley mix, then pile into warmed bowls. Eat with gusto.

Waste not, want not

I like to think of myself as an inventive cook, able to whip something up from a Mother Hubbard-style cupboard at a moment’s notice. Of course, sometimes this is easier said than done, but after a week of nearly constant entertaining and menu planning it’s fun to mix and match leftover ingredients. (A much nicer job than mixing and matching leftovers!)

So last week, when the fridge held a tiny packet of salmon trimmings and half a bottle of cream, I knew just what to do. The cream went into our smallest saucepan, while I filled the biggest pot with hot water and set it on the heat.

Once the water was boiling I threw in enough dried spaghetti for two (about 250g, we have hearty appetites in this house) and enough salt to make the water “as salty as the Mediterranean”.

I heated the cream (about 150mls) to a gentle simmer, then tossed in about 200g of fresh salmon, sliced into batons. I used the skinny ends of tail fillets, but you could use any cut you like. After a minute or two I added a handful of frozen baby peas and a few ribbons of lemon zest, then turned off the heat.

Then it was just a matter of draining the pasta, adding the creamy salmon sauce to the big pot and hey presto, dinner was ready. Economy gastronomy – and hardly any dishes.