Pasta with Zucchini and Mint

Wine: Chateau Maris 2003 Minervois

We had some Indian Candy (made from Salmon) and Smoked Mussels that we had bought from Santa Monica Seafood. We had them as appetizers. They are both great. The Salmon is sweet and thick. You really can’t eat a lot. It keeps well in the refrigerator. The mussels are very smoky.

We had Vignole they we had previously made from the River Café cookbook. We decided to serve it as a side dish.

For the main course we made a very simple pasta that is a great favorite of ours:
Pasta with Zucchini and Mint and Parmesan Cheese. It is from Mark Bittman’s The Minimalist Cooks at Home. Thin zucchini slices are sautéed until they are dark and almost crisp. They are then combined with the pasta, mint and Parmesan cheese. The combination is great. We love pasta that is made from fresh vegetables!

For desert we had Fresh Cherries from the Hollywood Farmer's Market. Cherry season is in full flight!