Recipe courtesy of "The New Orleans Cookbook"
Cook spaghetti in 4 quarts of boiling water with olive oil added - cook for 7 to 10 minutes from al dente to soft)
Drain thourghly in collander and return to pot.
Pore sauce over it, mix well, cover pot and let sit for 8 muntes covered.
TO serve, place in wide bowls with Parmesan or Romano cheese. Sprinle each bowl with freshly ground pepper.
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