Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Vegetable stock (see 4 Cornichons
-separate recipe) 2 md Zucchini
1 1/2 c Chicken stock, preferably 3 oz Fresh spaghetti
-homemade 4 3 1/2-oz pork fillets
2 tb Dijon mustard 1 1/2 ts Olive oil
Salt to taste Freshly ground black pepper

Prepare sauce: In a medium-size heavy-bottomed saucepan over medium
heat, cook stocks and mustard until mixture is reduced to
three-quarters of a cup. If sauce is very thin, continue to reduce
until it has thick- ened slightly. Salt to taste, add cornichons,
stir and reserve.

Trim and cut zucchini lengthwise into 1/4-inch slices, stack slices
and cut again into 1/8-inch strips.

In a large stockpot, bring 1 gallon of salted water to a boil and cook
zucchini until bright green and tender, about 4 minutes. Drain and
reserve.

In a large stockpot bring 1 gallon salted water to a boil and cook
pasta until al dente, 2 to 4 minutes. Drain and reserve.

Season pork fillets with salt and pepper on each side. In a non-stick
pan over medium heat, brown falets, cooking until pale pink in center
and golden on each side, 3 to 4 minutes per side. Remove fillets from
pan and keep warm. Add oil and pasta to the pan and saute, tossing
until pasta is hot, about 3 to 5 minutes. Transfer pasta to a large
bowl and reserve.

Add zucchini to pan and saute about 3 minutes. Add to pasta bowl and
toss gently.

Divide sauce evenly among 4 warmed dinner plates. Place pork fillet
on top of sauce and evenly divide pasta and zucchini alongside pork.
Serve immediately. Serves 4.

House Beautiful/September/93 Scanned fixed by DP GG

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