Angel Hair with Asparagus
Serves two but will be eaten alone
- 1 pound asparagus (the thinnest kind available)
- 2 tablespoons olive oil
- pinch of hot red pepper flakes
- 1 clove garlic, sliced thinly
- 1/2 cup white wine
- 1 teaspoon salt
- 1/2 pound angel hair pasta
- Freshly grated parmigiano or pecorino
- Freshly ground pepper
- Wash asparagus and use only the tenderest parts. You can determine which those are by breaking each stalk with your hands. The tough fibers will separate at exactly the right place all on their own. Cut the remains diagonally into 1-inch pieces.
- Warm the olive oil over medium heat, then add garlic and red pepper flakes, sauté until the garlic is golden, then add the asparagus and coat with the olive oil. Add salt, cook for 5 minutes, then add the wine and cook for another 10 minutes or until the asparagus has softened to your liking.
- Cook the pasta according stirring often; angel hair is particularly vulnerable to knots. When the pasta is done, drain it in a colander and add it to the skillet with the asparagus. Stir and cook over a low heat for about 20 seconds, then serve in warmed bowls. Sprinkle with cheese and freshly ground pepper, if desired.
Giulia Melucci was born and raised in Brooklyn, New York where she still lives, but in a more fashionable neighborhood. She is the former Vice President of Public Relations for Harper's Magazine and previously worked at Spy Magazine, Domino, Atlantic Monthly Press, Viking, Dutton and Scribner. She graduated from Sarah Lawrence College in 1988. "I Loved, I Lost, I Made Spaghetti" is her first book.