What is it?
Made from semolina, water, and sometimes eggs, this popular pasta gets its name for the Italian word for “strings,” which is what this long, thin, round noodle resembles. Famously served with meatballs and marinara sauce, it also goes well with olive-oil based sauces.
Kitchen math:
1 pound = 7 to 8 cups cooked
Don’t have it?
Other long pasta strands, such as linguine, can substitute.
How to choose:
Most spaghetti is sold dried in boxes; try different brands to see which you like best.
How to prep:
Boil in well salted water until just tender. Stir early in cooking to keep the strands from sticking together.
How to store:
Dried spaghetti will keep indefinitely in a cool, dry place.
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Oyster Carbonara
Taking classic spaghetti carbonara over the top, this dish pairs the pasta dish with crispy fried oysters, for unexpectedly delicious results.
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Recipe
Classic Linguine with Clam Sauce
Garlicky and comforting, this pasta dish is a perennial crowd pleaser. A bit of crushed red pepper flake is a welcome addition for those who like it hot.
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Spaghetti and Clams with Garlicky Green Sauce
Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the…
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“Napolitan” Spaghetti
When the Americans arrived in Japan after World War II, they set up headquarters in the New Grand Hotel in Yokohama. A crowd of hungry GIs had to be fed,…
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Spaghetti and Meatballs
大量的牛至和茴香的酒店e tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because…
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Very delicious post.
Thanks for giving this such good advice.
Awesome work...
spaghetti is very tasty