Spaghetti un Po’ “Diversi’

Lusia Cappelli tells me so many of her culinary secrets. Always cut a garlic clove in half and remove any green vein; it’s what makes garlic taste bitter. Wash basil leaves very gently, essentially wiping them with a moist paper towel, and then pat them dry— never wring them out—before cutting them in fine ribbons with a very sharp knife.

The most important part of this very simple recipe is mixing the ingredients together well, so they “marry” an