I know people that have added chicken to this recipe and love it. I also have friends that have cooked vegetables and added them to the mix, swearing that it’s the best recipe ever. The possibilities are endless.
Me - I can’t imagine eating it any other way but just plain. It has such a clean, rich taste that I could easily go vegetarian if I could find more recipes like this one.
My addition to the recipe, which is the shallots, adds just enough flavor to make the taste really unique.
I serve this along with a big chunk of good Italian bread and you have yourself an easy, flavorful and quick dinner.
Spaghetti Bordelaise
1 Cup Bordelaise Sauce (see recipe below)
12 Oz. spaghetti
4 quarts boiling water
Freshly grated Romano
Black pepper
Prepare the Bordelaise Sauce. Note: Don’t cook the garlic too long; once it browns, the flavor gets milder the longer you cook it. Also, the parsley should be added at the very end.
¼ C. (1/2 stick) salt butter
2 Tbs. Olive Oil
3 large clove garlic, coarsely chopped
1 shallot, chopped
½ tsp. salt
¼ tsp. ground white pepper
1 Tbs. finely minced fresh parsley
In a small saucepan, melt butter over low heat. Add olive oil and warm 2-3 minutes, then add garlic, shallots, salt and white pepper. Cook over low heat for 4-5 minutes, or just until garlic begins to brown. Turn off heat. Add parsley and mix. Note: Some recipes call for removing garlic – I leave it in. Cover pan and set aside.
Cook spaghetti in the boiling water with olive oil added for 7 minutes. Drain in colander, then return spaghetti to pot. Pour the sauce over it and mix. Cover the pot and let contents steep for about 8 minutes. Uncover and mix again.
Serve in wide, shallow bowl with freshly grated Romano cheese. Sprinkle each bowl with freshly ground black pepper from a mill at the table.
Bon Appetit!