Pasta ala Maria
Pasta ala Maria is a favorite amongst visitors to the little blue house on the lake and will be served over the weekend as a special meal in honor of the Nativity of the Virgin Mary.
It contains some of the wonderful ingredients – bay scallops, zucchini and Jersey tomatoes – that are so very much in season at this time of year. Combined with love, a little white wine, crusty bread and a lightly dressed green salad, and served up with prayers provided on these very wonderful links — http://campus.udayton.edu/mary/meditations/birthday.html and http://www.fisheaters.com/marygardens.html they make for a fine meal with family and friends.
When it comes to honoring the Blessed Mother at table, I try to set the loveliest table possible – lace trimmed table cloth I pick up at thrift shops and garage sales – adorn my parent’s old maple table. Small, beautifully framed pictures (also often found at thrift shops and garage sales) hold pride of place in the center along with fresh flowers.
Pasta ala Maria
-1 pound dry linguini pasta
-1/4 cup extra virgin olive oil
-3 cloves garlic, minced
-2 zucchini, diced
-1/2 teaspoon iodized table salt
-1 cup fresh basil (optional)
-2 medium Jersey tomatoes, chopped
-1 pound bay scallops (they are on sale this week at a number of supermarkets)
-grated Pecorino Romano cheese to taste
Directions: First, cook the pasta in a large pot of boiling salted water according to package directions, reserve half a cup of pasta water before draining and setting aside. In a large skillet, heat oil, add garlic and cook until tender. Add the zucchini, salt and basil (if using) and simmer for 5 minutes. Add the chopped tomatoes and bay scallops and enough pasta water to keep it nice and moist and simmer for 5 minutes or until scallops are opaque. Pour over the cooked pasta and set the Pecorino Romano cheese on the table for all to share.