| Abstract: |
Margot Henderson on the special spaghetti dish from her husband, Fergus I was wooed with food, and Fergus's passion for food. Spaghetti with cabbage and truffle oil is the first dish he made me, and it was so effortlessly charming; so him. It was simple and pale, like his flat, and so impressive, without him showing off. We ate it with a lovely fleurie, and we still do when we make that dish, and think of that moment. I was falling in love with him pretty quickly anyway, but this made me go weak at the knees. And now I know how to make it: boil the spaghetti in well-salted water for about 8 minutes, then finely slice the cabbage to add during the last few minutes of cooking. Drain it (reserving some water in the pan) and coat the pasta with plenty of grated parmesan so it sticks to the pasta. Finish with truffle oil. [ABSTRACT FROM PUBLISHER] |
