Friday, August 28, 2009

Spaghetti all Romana by Chef Luca Rutigliano, Executive Chef Corde Valle, San MArtin, CA

Spaghetti all Romana by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin, CA
Serves 4
Ingredients
1 pound spaghetti
Salt
1 cup extra virgin olive oil
1 cup dry white wine HINT Rapazzini Winery
1 head of fresh Gilroy CA garlic
2 pieces of pepperoncini or chili flakes
2 pieces of salted anchovies
1/2 cup Parmigiano-Reggiano, freshly grated
1 cup bread crumbs
1 bundle of Fresh Italian parsley

Method of Preparation
Boil water and add salt. Cook pasta in rapidly boiling water until al dente.
In a saucepan add extra virgin olive oil with chopped or sliced garlic and chili flakes.
Add salted anchovies. Cook until brown and add white wine
Drain the pasta and add to the sauce. Cook all together and add water fron the pasta.
Place pasta on serving dish. Top with freshly graqted Parmigiano Reggiano cheese, breadcrumbs and freshly chopped Italian Parsley.

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