March
7
Spaghetti Marco Polo
Spaghetti Marco Polo
Author: trotsig
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.
Ingredients
- 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
Instructions
- While the spaghetti is boiling, mix the nuts, olives, pimiento, and herbs in a bowl with a little sprinkling of salt and pepper.
- Toss the spaghetti about in the oil until every strand looks covered.
- Then toss it quickly with salt and pepper, and taste to be sure it is just right.
- At the table, toss the herbs and nuts into the spaghetti, sprinkling bits of cheese into it as you go.
- 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....
- When you feel you have tossed enough, scoop up serving portions, lifting high again, and placing them on each plate.
- You can eat the spaghetti with a fork and knife, but have you ever tried chopsticks?
- Bon appétit!