Summer Cilantro Pasta with Scallop Ceviche

Saturday 24 July

This is our first pasta since leaving Italy, so it had to be good. In fact, it may be one of Holt's best inventions, which came out of his own fertile - nay, seething - brain AND NOT OFF THE INTERTUBES. It tastes good enough to be on the menu of a New American Bistro for $40 as an entrée, except they're out of it because too many people love it. You heard it here first, so keep this one to yourself and your best friends.

So first, the pasta, fatta in casa:

1/2 cup (two handfuls) of coriander pureed in the RobotCoupe, then 1 1/2 cups of flour, a pinch of salt, and two eggs, whirled until it comes together. Wrap in plastic and refrigerate for a while.

Then the ceviche:

good bay scallops (a pound)

red tomato, chopped - make sure your tomatoes are flavorful and local

yellow tomato, chopped

half a green bell pepper, chopped

a quarter of a sweet vidalia onion, chopped

2 lime’s worth of lime juice

Toss the ingredients together and throw them in the fridge for a couple of hours.

Run the pasta through the rollers and cut into fettuccini.

When the pasta has boiled, pile the ceviche, with a little juice, over the hot pasta, and mix. The temperature is supposed to be just lukewarm, so it's good for hot summer nights, and THE FLAVOR IS AMAZING.

There was a good amount of ceviche left over, which we kept in the fridge for

use on Monday (q.v.).