20 spaghetti recipes that go way beyond spaghetti and meatballs
"I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar.
After a week of this, everyone said,"Can we have some pasta?" I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream. After Claiborne wrote about it in the Times, everybody started to come to Le Cirque and ask for spaghetti alla primavera," says Sirio Maccioni, co-owner of Le Cirque restaurant in New York City. And thus an icon was born.
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