This is a great cool-weather pasta is a favorite at Flea St. Cafe, reappearing each year as soon as the last of the fresh tomatoes disappear. At home, it’s a great way to use leftover wild rice, so make a double batch and set some aside for this quick dish.
1 pound fettuccine
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 to 2 jalapeño chile peppers, seeded and finely chopped