"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Abruzzi Style Recipe

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This recipe for Spaghetti Abruzzi Style, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Perroots
Added: Saturday, August 30, 2008


3/4 lb spaghetti
1/4 oz dried mushrooms - crushed by hand
1 c chicken broth
1/4 c extra virgin olive oil
1 c chopped onions
2 cloves garlic
1/4 c dry red wine
1 c sun-dried tomatoes, soaked in oil, drained and chopped
3 tsp tomato paste
Pinch dried red chile flakes
Salt & pepper to taste
1/4 c chopped fresh parsley
grated cheese

Cook spaghetti according to package directions.

In a small bowl, combine mushrooms and broth and set aside for 30 minutes.

In a large skillet, combine olive oil, onions and garlic. Cook on medium for 4 to 5 minutes. Add wine, tomatoes, tomato paste, red chile flakes, salt, pepper, and mushroom mixture. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes.

Drain cooked spaghetti, reserving 1/4 cup of cooking water. Add spaghetti and reserved cooking water to skillet; stir to combine. Cook mixture until it thickens. Sprinkle with parsley and grated cheese.
Serve immediately.

Number Of Servings:
Number Of Servings:
4 to 6




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