Food: Recipe - Spaghetti Collins
When you're feeling like a noodle, Pascale Manale's Spaghetti Collins will be your friend for life -- onions, garlic and all
By Louise Crosby
If some of us are suffering from a certain end-of-winter, when-will-it-ever-feel-like-spring malaise, our usual enthusiasm for cooking, or doing much of anything for that matter, might possibly be lacking. Day after day of cold and rain, snow still on the ground, and the promise of another polar vortex bearing down – in April, of all months – can get a person down. Let’s just get take-out, we say to ourselves, sinking back into the pillows with our book. Well, here’s a simple and delicious pasta dish that should get us back into the kitchen. It’s called Spaghetti Collins and it comes from Pascal’s Manale restaurant in New Orleans, named after a friend of the owner. The recipe is included in Saveur: The New Classics Cookbook, put out by the editors of Saveur magazine. You can make it in no ...