Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto

Ingredients

• 3 1/2 lbs roasting chickens
• 2 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper
• 3 fresh rosemary sprigs, minced
• 1/3 cup sultana, soaked in warm water for 30 minutes
• 1/2 cup pine nuts, lightly toasted
• 1 lb tagliatelle pasta noodles (if you can't find that, fettucini will do quite nicely.)
• 2-3 tablespoons of chopped fresh parsley

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.

3. 3

   Prepare the pasta, salting it when it boils (a bit of olive oil helps too).

4. 4

   Take the chicken out of the oven, let it cool for about an hour, then pull it apart.

5. 5

   Heat the pine nuts in a small skillet, browning them slightly.

6. 6

   For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.

7. 7

   Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.