Dry Spaghetti Spaghetti Asciutti Food

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto image

Provided by Giada De Laurentiis

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

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.

Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

DRY SPAGHETTI (SPAGHETTI ASCIUTTI)

Dry Spaghetti (Spaghetti Asciutti) image

This family recipe originalted from the Molise Region of Italy. Dry Spaghetti is one recipe from my cookbook, "The Eve of Seven Fishes - Christmas Cooking In The Peasant Tradition".

Provided by germwv

Categories Spaghetti

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb capellini
3 cups seasoned bread crumbs
4 ounces raisins (lunch box size)
1/2 cup walnuts
2 garlic cloves (Diced)
2 tablespoons parsley
2 tablespoons orange rind (Grated)
1/4 cup olive oil
black pepper

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.

Nutrition Facts : Calories 1079.5, Fat 29.9, SaturatedFat 4.3, Cholesterol 0.9, Sodium 1594.1, Carbohydrate 174.2, Fiber 10.6, Sugar 25.6, Protein 30.9

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