Several years ago, an inventive young cook named Silvano surprised Venice by opening a restaurant serving neither of the city’s great specialties, seafood and risotto. His first courses were all made with firm, factory pasta, each with an entirely original sauce. One day Silvano surprised everyone again: he sold his interest and disappeared, leaving behind only the memories of his dazzling cooking.
One of his dishes I most admired was spaghetti with melon. Cantaloupe is what he used and what works best. This version is based largely on the recipe he gave me, with minor adjustments of my own.
Tonnarelli are suggested for the same reasons given in the preceding recipe. Any good imported brand of spaghetti, however, will give excellent results.
© 1986 Marcella Hazan estate. All rights reserved.