Sometimes the simplest suppers are the best.  Yesterday we went across the border into NH, only a 30 minute drive — to visit a couple who run a local pasta-making business: Valicenti Organico Hand Made Pasta.  Dave gave us a full tour of the operation, and Michelle said hello as she came in and out with various delivery tasks.  I had bought their products often at the farmers market during the summer and fall, but I wanted to get the full range of their offering and wanted to see the production in person.

We came home with a bunch of fresh pastas, eight packages of ravioli and three extruded shapes.  Tonight was Barbara’s turn at dinner, and she chose the Lemon Basil Linguine as the main dish, dressed with a simple sauce of Lucini Olive Oil, lemon juice, grated lemon rind, and cut up black Turkish olives.  A little of the reserved water from cooking the pasta bolstered the sauce, and it was terrific.

She also made a salad with lettuce, endive, and some micro greens, dressed in a mustardy vinaigrette.  And I opened a bottle of Channing Daughters Long Island Pinot Grigio, another find from Social Wines and  a perfect match for the occasion.  Simplicity at its finest!