Still, a nice, if super simple, sautee of some of the other ingredients, all turned into the the pasta, with the addition of some fresh spinach, tomato and more olive oil — it’s worth a repeat. Really simple. Just so glad to check that one off the list.
So this was the night. After having clipped out the recipe for “Emergency Spaghetti” from some now-forgotten magazine years ago — the recipe itself an excerpt from a cookbook called The Seducer’s Cookbook published in 1963, according to the explanatory paragraph — after having taped it into a small, journal-type notebook that I had since moved cross country and all but forgotten about, and just rediscovered, I’m finally making Emergency Spaghetti.
…Only, with fettucine. Fresh, saffron pepper fettucine that sells for $3.99/lb at Agata & Valentina in the Upper East Side, also known as only $2.83 for more pasta than two people could possibly eat in one sitting, to be exact. (Who can say no to that?)
Paging through the notebook, I realized that I had every single ingredient — garlic, E.V.O.O., fresh parsley, white wine, salt/pepper, red pepper flakes — except for the base pasta, which was the perfect excuse to finally try one of the fresh made (and cheap!) pastas that I’ve been oggling at Agata & Valentina for months now.
Really high expectations never end well, and with the case of Emergency Spaghetti, which turned out okay. Scale of 1-10: 6. I realized that I have a lot to learn about cooking fresh pasta — the fettucine cooked faster, absorbed more water and was generally much more delicate than its boxed/dried cousins.