The fact is that in Abruzzi they call it spaghetti alla chitarra because it was made with a guitar-like instrument that accounts for the intriguing quadrangular form. They go extraordinarily well with those rich sauces based on lamb that you can’t help sopping up with bread afterwards.
On a plate they look splendidly imposing with their perfectly square shape.
After 7 minutes in abundant boiling water (100 grams of salt per liter), they’re ready to be sautéed in a pan with a spoonful of the cooking water at your discretion.
I’ve eaten them in a thousand different ways…but with crabmeat, shallots and shaved black truffles they’re truly exceptional. That recipe comes from a friend in Rome who validates the saying that certain talented people might have pursued another career.
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Cooking Time
7/8 min. |
Weight
500g |
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