When it's time to take stock of what you've got in the refrigerator, and when you're reluctant to get dressed and go to the all-night grocery store, this is what you make.
6 slices or so of prosciutto, torn into pieces
1/2 cup or so of white wine
1 large clove or so of garlic
1/2 cup or so of mini-green peas
Basil leaves
Parmigiano Reggiano
Cracked pepper
1 pkg. cooked cold spaghetti or spaghettini
1/4 cup or so of extra-virgin olive oil
Heat non-stick pan with olive oil on medium. Add prosciutto and garlic. Sauté five or six minutes. Add white wine, cook for another three minutes or until slightly syrupy. Add peas and spaghetti and mix well. Toss pasta and other ingredients, mixing well. Reduce heat and cover for three or four minutes.
Serve in a wide bowl with lots of Reggiano and pepper and garnish with basil. Serve a side mixed baby salad with Japanese goma dressing. Have a large glass of Sauvignon Blanc and freeze some chocolate truffles for the in-bed surprise. Watch Perry Mason on TV Land.
wow nick! this time its me who want to sit at your table! HAHA!
ReplyDeleteif i have such delicious late night snack every night, i have to work out for 2 hours every day in the day time! HAHA!
Ingrid, it's really not that fattening. Atkins is dead--it's pasta now! =+)
ReplyDeleteAnd I only say late night because I usually eat Spanish style, after ten in the evening!
And sometimes the simplest things are the most delicious . . .