Dry Spaghetti Spaghetti Asciutti Food

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
• Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

DRY SPAGHETTI (SPAGHETTI ASCIUTTI)

Steps:

• Saute garlic until translucent in large skillet.
• Add breadcrumbs and stir until the breadcrumbs are lightly toasted.
• Add raisins, chopped walnuts, fresh parsley and grated orange rind. If a little dry moisten with more oil.
• Continue toasting until all ingredients are heated.
• Prepare pasta according to label directions for al dente texture. Tossed pasta and toasted mixture and serve.