Reply #5: The results: [View All]

[Amerigo Vespucci]

The photo looks like a plate of plain linguine, but the beauty of the sauce is that it lightly coats every single strand. If you look at the left side of the photo you can see a couple of places where it's glistening and the sauce is clearly visible.

What the recipe doesn't spell out is the fact that when you put the pasta water on to boil, you need to keep the sauce at a low simmer. Between the time the water comes to a boil and the pasta is cooked, the sauce reduces from "thin and watery" to a sauce-like consistency. You need to keep a low heat and stir every few minutes.

I use red pepper flakes in place of the hot sauce. It gives it a nice little "kick" that doesn't interfere with the other flavors.

:toast: