"The Guy Cooks!"

Okay, guys: It’s spittin’ rain outside, cold and windy up here in the California Sierra foothills; Tahoe is getting yet another healthy dumping of snow. And after a shaker-full of Manhattans, I’m in the mood for pasta - just a big bowl of it! Want a great side or a main event? Your choice! ...And here’s a departure - we’re doing it on the stove, not the grill! So, here goes:

You pick it: Vermicelli, Spaghetti, Linguini or Angel Hair. Before you plunge it into lots of boiling water, break out a skillet, pour in some olive oil (enough to cover the pan. I know, I love this stuff!), slice up some onion and crush some fresh garlic into the skillet (one or two cloves, depending on how gutsy you feel) as the temperature comes up and makes it sizzle. (The aroma’s gonna make you crazy! Too beautiful!) Sauté the mix while the pasta’s boiling (about 9-12 minutes - the thicker the pasta, the longer the cooking time). After it’s drained, fold the onion-garlic mix into the pasta. Depending on taste, add some good tomato-based pasta sauce, heat it some more and serve. For me, I want it plain, with some melted butter and lots of freshly-grated Reggiano Parmesiano!

Mangia!