Spaghetti with Shellfish, Cherry Tomatoes and Fresh Oregano
Spaghetti, the most famous variety of pasta, are the oldest shape known. Historically, the first official usage of the name spaghetti dates back to 1819, as evidenced on the pages of the first Italian dictionary. The name spaghetti means “lengths of cord” in Italian. Spaghetti are long and round, with a thickness that varies from region to region. It is often debated whether long pasta should be broken before cooking. Purists believe in keeping it whole; pragmatists believe that cooking and eating it is simplified by breaking it in two pieces. Spaghetti when cooked, becomes graceful and elegant, maintaining its authentic shape.
Most long pasta are designed to be served with simple sauces. Spaghetti pairs well with tomato sauces, vegetables and aromatic herbs. Spaghetti is extremely versatile and complimentary pasta well suited to an infinite number of sauce varieties. Typical dishes are Spaghetti alla Puttanesca with olives and capers and Spaghetti alla Carbonara with pancetta and eggs. Gently rolling Spaghetti with a fork gathers the pasta with the sauce, delivering a delicious taste sensation in every forkful.
Suggested Spaghetti recipes:
Spaghetti with Fennel and Shrimp (Spaghetti al Finocchio e Gamberi)
Spaghetti Carbonara Monferrina Style with Asparagus (Spaghetti Carbonara alla Monferrina con Asparagi)
Spaghetti with Chicken and Pistachio Sage Pesto (Spaghetti con Pesto di Pistacchi, Salvia e Petto di Pollo)
Spaghetti with Shellfish (Spaghetti con Molluschi)
Spaghetti with Black Olives, Oil & Aromatic Herbs (Spaghetti con Olive Nere, Aglio ed Erbe Aromatiche)
Spaghetti with Tuna, Leeks and Fresh Tomatoes (Spaghetti con Tonno, Porri e Pomodoro Fresco)
Spaghetti with Meatballs (Spaghetti con Polpette)
