April 07, 2005

The Devil's Spaghetti

I happened upon this recipe in a cookbook the wee wifey had out of the library, but she returned it before I could write down so much as the title of the book. Extensive online searching turned up description of the cuisine from which it came, but even the closest recipe I found lacked this version's distinctive touch.

6 large garlic cloves, peeled and smashed or sliced
2 small whole diavoletto or other hot pepper to taste - diced or ground
2 cups boiling water

Simmer the garlic and the peppers in the water for 15 minutes, and then strain the water into another larger pot with some water boiling in it so as to produce, in total, enough water to cook

1 lb. spaghetti

until it is al your particular dente. Drain the spaghetti but do not rinse, toss with a little olive oil and fresh ground pepper, and serve.

Rather than go out to the Italian market to buy a couple of little devil peppers, I was going to try a tablespoon of crushed red pepper, but the spice cabinet first yielded some dried pasillo peppers. I tore up two of them, and dropped the shreds and seeds into the boiling water. The flavor was delightfull, but the heat was nowhere near devilish. Next time perhaps I will try a couple of fresh habaneros instead.

OK, I did try a couple of fresh habaneros, seeded and diced. A considerable quantity of grated parmesan has proven appropriate. I would suggest this variant only for treating a head cold or livening up a pasta salad.

Posted by triticale at April 7, 2005 09:08 PM
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