The pasta dishes were glorious, too, including a simple dish of spaghetti served in a nutty and creamy sauce of pine nuts, red onions and radicchio di Treviso, an elongated type of red chicory.
— Julia Moskin Roost: Instead of serving meatballs with spaghetti, try spaghetti squash.
In it, the Franks describe a fantastic summertime dish of spaghetti and crabs taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans.
He recalled that in Venice, they served Spaghetti alle vongole, spaghetti with tomato sauce and clams.
Served over ribbons of spaghetti squash (instead of the more traditional spaghetti) and topped with beans, onions and shredded cheese, it's a healthful take on a comfort-food classic.
Carmine's served huge platters of spaghetti and meatballs, rivers of marinara sauce and mountains of garlic at a time when the trend in Italian restaurants was toward elevating the image of the cuisine with extra-virgin oils, aged vinegars and cheese made from buffalo milk.
Serves 4 (children) 350-380g dried spaghetti 50g unsalted butter 1 tsp Marmite freshly grated parmesan cheese, for serving Cook the spaghetti in plenty of boiling salted water.
It morphs into an Italian-inspired cafe by night, serving crowd-pleasing plates of spaghetti alla vongole (with clams), pints of prawns and heartier dishes like roast rump of lamb.
Then, add the Delicious mini meatballs, mix through again and serve... How to serve: Add some extra sauce to each plate of spaghetti meatballs and serve with a sprinkle (or two!) of parmesan over the top.
This recipe will make a lot of tomato sauce so it can be served over spaghetti.
