A plateful of pasta enriched with generous amounts of crème fraîche is perfect food for a cool evening. Crème fraîche has a slight tang to it which perfectly complements the savour of chicken, shallots, and garlic, making it indulgently creamy without being cloying and stodgy. Using the same weight of sliced fresh mushrooms would also be delicious – especially with a little dried porcini mixed in for depth of flavour.
I cooked some regular dried spaghetti for this dish, but you can use any pasta shape you like. You may also want to try this with fresh pasta, which I’ve read is particularly suited to creamy sauces due to its silky, delicate texture.
I'm a self-conscious dilettante with a degree in History of Art from SOAS and UCL. I've lived in Greater London all my life, interrupted only occasionally by brief trips to Thailand. The result is that I speak Thai with a Croydon accent (and sometimes Croydon with a posh accent, but that's another story).
Far from being a charming bilingual intellectual of the world who ably holds forth on every topic imaginable at dinner parties, most of what I actually say in either language is "Hello", "That's a nice painting", and "I'm hungry". My idea of a balanced diet is a bowl of Mama instant noodles in one hand and a chip buttie in the other, but I also don't mind a nice bit of duck confit or gaeng paa gai. I don't go to dinner parties, anyway.
I like looking at interesting things. Thai contemporary art, Early Modern English portraiture, and lowbrow art have so far held my attention.
I consume vast amounts of art and food, so I thought I would give something back by writing.