March 7

Spaghetti Marco Polo

Spaghetti Marco Polo
Type: Main
Prep time: 
Cooking time: 
Total time: 
Serves: 4
Based on Julia Child's recipe when she visited Mister Rogers' Neighborhood... way back in 1974.
  • 500 grams spaghetti, cooked al dente (do not overcook!)
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • black pepper
  • 1 can shredded tuna packed in oil, undrained
  • 2 dl pimiento, diced (packed in oil - not vinegar!) or roasted red peppers, peeled and sliced
  • 2 tablespoons chopped chives or green onions
  • 1 dl chopped black olives
  • 2 dl chopped walnuts
  • 2 dl Swiss or Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  1. While the spaghetti is boiling, mix the nuts, olives, pimiento, and herbs in a bowl with a little sprinkling of salt and pepper.
  2. Toss the spaghetti about in the oil until every strand looks covered.
  3. Then toss it quickly with salt and pepper, and taste to be sure it is just right.
  4. At the table, toss the herbs and nuts into the spaghetti, sprinkling bits of cheese into it as you go.
  5. Use big, dramatic lifting movements, raising the spaghetti high, and clacking the fork and spoon together. Do this rather rapidly, as though you were a maître d’hôtel in a great restaurant....
  6. When you feel you have tossed enough, scoop up serving portions, lifting high again, and placing them on each plate.
  7. You can eat the spaghetti with a fork and knife, but have you ever tried chopsticks?
  8. Bon appétit!


Copyright 2017. All rights reserved.

Posted March 7, 2012 by trotsig in category "Recipes

Leave a Reply