"THE MURDER BOOK" PASTA
I love mysteries – spy books, detective novels, legal thrillers – I devour them. Which is why I had to write one… (shameless plugs R us!)
… and food has become an ingredient in many of these tales.
Kinsey Millhone loves Big Macs, Stephanie Plum loves donuts and her mom’s cooking, and Spenser loves to cook anything from pork chops in a skillet to an omelet made with leftovers from his fridge. He also likes to drink a cocktail now and again, fine wine and a variety of beers. In fact a Spenser book is where Richard first learned about Rolling Rock Extra Pale, a beer he still drinks on occasion. Lorna Raven, the heroine in my book, craves Grey’s Papaya hot dogs and the cheeseburgers at Prime Burger in Manhattan.
But it was in Jonathan Kellerman’s “The Murder Book” an Alex Delaware mystery, where I found my new favorite pasta. It made me stop reading and “smell the aromas.”
Often a movie made from a book is disappointing, but a recipe from a murder mystery? Well, Richard took the ingredients and “produced” a dish that killed! Definitely better than the book. We’re taking an option on it.
"The Murder Book" Pasta
Richard’s Interpretation
Ingredients:
1 boneless, skinless chicken breast (this was not in Alex’s dish, but Richard decided to add it. Shrimp would also work)
pasta (Richard used spaghetti)
pasta (Richard used spaghetti)
pine nuts – toasted (to taste)
olives – pitted and chopped (to taste)
capers – (to taste)
1 clove minced garlic
2 shallots
½ cup of white wine
fresh parmesan cheese
fresh parsley (optional)
Directions:
Cook the chicken breast and cut into cubes. Put aside.
While cooking the pasta (Richard used spaghetti)…
Sautee shallots in extra virgin olive oil until soft but not browned
Add garlic, cook 30 seconds
Add white wine and reduce a bit
Add olives and capers
In a separate skillet fry the parsley in hot EVOO for no more than 30 seconds! Drain on a paper towel
When the pasta is cooked and drained, put it in a big pasta bowl, add the sauce and more olive oil if needed, to taste. Toss and serve.
Grate fresh parmesan cheese over each serving, then sprinkle on the fried parsley.
Green light it!
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