SPAGHETTI WITH BREAD SAUCE

SERVES 8

INGREDIENTS FOR SAUCE

FIRST, YOU WILL NEED A TRUSTY WOODEN SPOON

1 CUP DAY OLD UNSALTED BREAD MADE INTO CRUMBS (DON’T TOAST BREAD)
1/4 CUP EXTRA VIRGIN OLIVE OIL
½ CUP FRESH CHOPPED PARSLEY
SALT & PEPPER TO TASTE

POUR OLIVE OIL INTO COLD FRY PAN.  ADD BREAD CRUMBS TO OIL AND SAUTE ON LOW.  ADD PARSLEY AND SALT & PEPPER TO TASTE AND SAUTE UNTIL GOLDEN BROWN AND CRUNCHY.  SET ASIDE

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NOTE

YOU CAN TELL THE BREAD SAUCE IS DONE WHEN YOU CAN ACTUALLY FEEL THE CRUNCH HAPPENING UNDER THE WOODEN SPOON
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INGREDIENTS FOR SPAGHETTI

16 OZS. TRADITIONAL STYLE SPAGHETTI
1 CUP FRESH GRATED PARMESAN CHEESE
LARGE POT OF SLIGHTLY SALTED BOILING WATER
1/3 CUP EXTRA VIRGIN OLIVE OIL

BOIL SPAGHETTI AL DENTE IN LIGHTLY SALTED WATER.  KEEP THE WATER AND SET ASIDE.

DRAIN SPAGHETTI AND PLACE IN 1/3 CUP OLIVE OIL IN LARGE FRY PAN AND SAUTE ON LOW FOR 2 MINUTES.  ADD 2 CUPS SALTED WATER FROM PASTA BOIL. AND SIMMER 2 MINUTES.  DRAIN AGAIN.

PLACE BREAD SAUCE ON LOW FIRE TO WARM.

FILL LARGE INDIVIDUAL RAMEKINS WITH SPAGHETTI USING THE TRADITIONAL TWIRLING METHOD UNTIL SPAGHETTI IS PACKED FIRMLY INTO RAMEKIN.

INVERT EACH RAMEKIN ONTO THE CENTER OF A WARM SERVING PLATE.  LEAVE IN PLACE 1 MINUTE TO “SET”.

CAREFULLY REMOVE RAMEKIN AND YOU WILL HAVE A SPAGHETTI “TOWER”.  TOP TOWER WITH FRESH GROUND PEPPER TO TASTE AND DRIZZLE LIBERALLY WITH OLIVE OIL IN AND “X” PATTERN ACROSS THE TOWER AND PLATE.

ON ONE SIDE OF THE TOWER MAKE A LONG STRIP OF GRATED PARMESAN AND ON THE OTHER SIDE OF THE TOWER A LONG STRIP OF THE BREAD SAUCE.

SERVE IMMEDIATELY AND PLAY WITH YOUR FOOD!!  DRAG YOUR BITES OF SPAGHETTI THRU THE CHEESE AND BREAD SAUCE WITH EACH BIT.  HAVE FUN!!