Spaghetti is one of the greatest fast foods in the world, even if served just with superb olive oil, freshly ground Sumatran black pepper, and freshly grated real Parmesan cheese. But whether served this simply, or simply with exotic ingredients like razor clams steamed in garlic and white wine or heirloom eggplant baked in a wood oven, buy the best quality durum wheat spaghetti you can find.
You can use Parmesan cheese in this dish, but in general cheese on seafood makes the seafood taste a bit “past it,” so I don’t recommend using the two together.
Put the spaghetti in lots of boiling salted water and cook until just tender all the way through, about 10 minutes. Drain the pasta well and return it to the pot. Add the olive oil and pepper and toss together with the spaghetti.
Put the pasta in a heated bowl, and add half of the sauce. Mix the sauce and the spaghetti together, season, and pass the rest of the sauce.
For a shorter version of this dish, chop up four seeded Meyer lemons and mix them with
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