I threw almost everything allium-ish I had at the time into this bowl.  It felt like an improvisation, but it was more of an expansion of the simple Mario Batali basic recipe, through the addition of several ingredients.  I knew that even without my further attentions the ingredients would make it a success.  It was also pretty quickly put together.

• I used spaghetti from Rustichella d’Abruzzo; the various allium forms I included were ramps from Lucky Dog Organic, baby leeks from Rogowski Farm, spring garlic from Norwich Meadows Farm, Shimonita Onion from Lani’s Farm; the breadcrumbs were made from various artisanal loaves I had watched dry out
• the wine was an Italian white (Sardinia), La Cala Vermentino di Sardegna 2013 
• the music was Italian (Roman), the ‘Motets for 5 voices’, by Giovanni Pierluigi da Palestrina