Tagliatelle With Chicken From the Venetian Ghetto
by Nigella. Featured in HOW TO EATIntroduction
I have the estimable Claudia Roden to thank for introducing me to this, and my gratitude is immeasurable. It is such a crucial part of my life.
And it’s very simple: you roast a chicken, and then tear off the meat and golden skin and toss through a pile of tagliatelle along with sultanas, pinenuts, rosemary and parsley.
For US cup measures, use the toggle at the top of the ingredients list.
I have the estimable Claudia Roden to thank for introducing me to this, and my gratitude is immeasurable. It is such a crucial part of my life.
And it’s very simple: you roast a chicken, and then tear off the meat and golden skin and toss through a pile of tagliatelle along with sultanas, pinenuts, rosemary and parsley.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 1 x approx. 1½ kilogram chicken
- 2 x 15ml tablespoons extra virgin olive oil (plus more as needed)
- 1 x 15ml tablespoon of very finely chopped rosemary needles (from 2-3 sprigs)
- 50 grams sultanas (soaked in warm water for 30 minutes)
- 100 grams pinenuts (toasted)
- 500 grams tagliatelle
- 2 - 3 x 15ml tablespoons freshly chopped flatleaf parsley
- 1 x 3½ pound chicken
- 2 tablespoons extra virgin olive oil (plus more as needed)
- 1 tablespoon of very finely chopped rosemary needles (from 2-3 sprigs)
- ½ cup golden raisins (soaked in warm water for 30 minutes)
- ⅔ cup pinenuts (toasted)
- 1 pound tagliatelle
- 2 - 3 tablespoons freshly chopped Italian parsley
Method
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Rub the chicken with oil and sprinkle with salt and pepper, then place it in a roasting pan and put in the oven for 1 – 1½ hours, until well browned and the juices run clear when you cut into the thickest part of the thigh.
- When the chicken is nearly ready put a large pan of water on for the pasta, salting it when it boils.
- Take the chicken out of the oven and let it stand for 15 minutes. Then take the meat off the bone, along with all that glorious burnished skin, and cut or tear into pieces.
- For the sauce, pour all of the juices from the roasting pan into a saucepan. Add the finely chopped rosemary, the drained sultanas and the pinenuts.
- Begin to simmer the sauce when you are ready to cook the pasta. Once the pasta is cooked and drained, toss it with the sauce and chicken pieces in a large warmed bowl, adding more extra virgin olive oil if wished. Sprinkle over the chopped parsley and serve. No cheese, please.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Rub the chicken with oil and sprinkle with salt and pepper, then place it in a roasting pan and put in the oven for 1 – 1½ hours, until well browned and the juices run clear when you cut into the thickest part of the thigh.
- When the chicken is nearly ready put a large pan of water on for the pasta, salting it when it boils.
- Take the chicken out of the oven and let it stand for 15 minutes. Then take the meat off the bone, along with all that glorious burnished skin, and cut or tear into pieces.
- For the sauce, pour all of the juices from the roasting pan into a saucepan. Add the finely chopped rosemary, the drained golden raisins and the pinenuts.
- Begin to simmer the sauce when you are ready to cook the pasta. Once the pasta is cooked and drained, toss it with the sauce and chicken pieces in a large warmed bowl, adding more extra virgin olive oil if wished. Sprinkle over the chopped parsley and serve. No cheese, please.
Additional Information
This recipe from HOW TO EAT has been adapted for online purposes.
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers can be stored, covered, in the fridge for up to 3 days. Eat cold as a pasta-type salad.
This recipe from HOW TO EAT has been adapted for online purposes.
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers can be stored, covered, in the fridge for up to 3 days. Eat cold as a pasta-type salad.
Other recipes you might like
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 10 Others have said
-
Posted by payton_danner on 4th January 2022
-
Posted by Caro07 on 7th August 2021
-
Posted by NYClcg on 9th February 2021
-
Posted by Su51ald on 3rd November 2020
-
Posted by JoRafter on 26th May 2019
-
Posted by peej on 22nd March 2019
-
Posted by cachef1 on 18th October 2018
-
Posted by NannyB on 18th October 2018
-
Posted by Clodah on 18th October 2018
-
Posted by lalaland17 on 18th October 2018
Show more commentsThis was one of the most incredible pasta dishes I have ever tasted. Some arugula folded in at the end gives a nice layer of leafy spice. Thank you so much for this! It's almost unfair to my NYC neighbors to cook something that smells this good.
I love this recipe. It’s my “go to” when I’m feeling uninspired, to create something from nothing.
I was too impatient to pick apart the chicken! During its 10 min resting time out of the oven, I put it on a separate platter, then dumped the just-cooked pasta into the still piping hot roasting dish along with the rosemary, golden raisins and nuts. Tossed everything together (making sure to scrape up all the delicious fond at the bottom of the pan) and served alongside the whole bird - incorporating bites as we'd go. Simple yet exotic.
Made this slightly differently....... used cooked leftover chicken from a roast, warmed up leftover gravy to which I added the sultanas etc. Added warmed chicken to gravy and poured this over the linguine. It was a delicious, quick supper!
This is now a staple in my recipes I adore this and normally make it the day after I have a roast chicken dinner. It is just delish.
This recipe is fabulous. First made it years ago for a Mother’s Day family dinner and it was loved by everyone. It’s simple and comforting, but once you try the combination of the rosemary and sweet sultanas you’ll be craving this meal again and again!
Very simply simple and delicious. As with most things savory after you have made it once you can adjust for your taste. My mind may like a little more very finely minced fresh rosemary with the parsley and sometimes I will add a little lemon zest. But no matter what it will always satisfy. Enjoy it.
Looks lush, going to have to try it.
I have cooked this recipe many many times... and as always it never failed to delight my tastebuds and those of my dinner guests... I will say though, I add a good amount of butter 1. To coat those gorgeous pine nuts while browning them and 2. It gives a lushness and added dimension, it also helps to plump those luscious golden sultanas beautifully. The sweet and salty aspect makes it a favourite meal of mine... yummy!!
One my my family's favourite!