What's for dinner? That question is posed nearly every night. In my case, I often have what we call '"billionaire leftovers." In this instance, they were left from a taping of my cooking show, The Santa Barbara Chef. That episode will air later this winter.
Some of the "extra" ingredients went into this delicious pasta. No lobster? Use shrimp. No chanterelles? Use Shiitake. Serve the dish with a simple salad. I used arugula, treviso, tangerine segments, vine tomatoes, and walnut vinaigrette.
Tastefully,
Chef Michael Hutchings
