1 lb. Strawberries, cleaned and hulled, reserve 2 of the best for garnish
2 T unsalted butter
2 T Frambois Liquore or Brandy
dash of nutmeg
8 oz. mascarpone cheese
1 lb. chocolate pasta
freshly grated Parmigiano Reggiano cheese
grated bittersweet chocolate for garnish
Chop the strawberries very fine. Melt the butter in a small skillet and add the strawberries, Frambois, and nutmeg, simmer slowly for 5 to 10 minutes. Add the mascarpone cheese and mix well. Simmer for about 5 minutes. Meanwhile, cook the pasta al dente, drain well and place on a platter. Toss the Reggiano cheese with the pasta, then cover with the sauce and mix well. Garnish with sliced strawberries and grated chocolate. Serve hot.
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