Spaghetti Starter RecipeSubmitted by David McCarthy, AustraliaI am happy to admit that I stole this Spaghetti Starter Recipe from the Chelsea Room in London's Carlton Tower Hotel when I stayed there many years ago for business reasons. It wasn't on the menu and I was getting a little tired of picking from the menu as you do after a long stay in the same hotel. I asked the Maitre D'Hotel if the chef could prepare a starter that is different. This recipe is what was served and has become part of my family menu ever since. It is the most simple thing to cook and the taste is just out of this world. I don't claim it to be ideal for weight watchers or cholesterol watchers but you have to enjoy yourself sometime and nothing is really bad in moderation.
Fresh Spaghetti - quantity to suit number of diners 300 mls (1/2 pint) of fresh cream 1/2 cup finely chopped chives - could use half quantity of dried chopped chives 1 Tablespoon of unsalted butter Salt Extra Virgin Olive Oil Boil saucepan of water; when boiling add salt and a dash of oilive oil. Place spaghetti into boiling water and allow to boil until Al Dente. Al dente is just done and not over done. Strain spaghetti. Using the same saucepan place butter in the bottom and allow to melt over a gentle heat. Add spaghetti. Add cream Add chives and keep tossing the spaghetti until it reheats. Serve Spaghetti Starter immediately with chilled glass of dry white wine. I like a Sauvignon Blanc.
|
