{"id":3478,"date":"2015-02-13T06:47:54","date_gmt":"2015-02-13T06:47:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3478"},"modified":"2015-02-13T06:47:54","modified_gmt":"2015-02-13T06:47:54","slug":"spaghetti-with-leeks-tomatoes-chiles-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3478","title":{"rendered":"spaghetti with leeks, tomatoes, chiles, parsley"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/pasta_leeks_tomato_parlsey.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3480\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/pasta_leeks_tomato_parlsey.jpg\" alt=\"pasta_leeks_tomato_parlsey\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I used to cook pasta dishes far more often than I do now.\u00a0 In fact I occasionally thought that we might be eating too much pasta, even when I had persuaded myself at the same time that might not even be possible (think Sophia Loren, as in, &#8220;Everything you see I owe to spaghetti&#8221;).\u00a0 I cannot account for its more rare appearance on both our table and this blog in recent years, except that I think I&#8217;ve been hugely distracted by the diversity of the bounty available at our local farmers&#8217; market, the incredible <a href=\"http:\/\/www.grownyc.org\/greenmarket?gclid=CLymoJSp3sMCFdcXgQodBhEA4w\">Union Square Greenmarket<\/a>.<\/p>\n<p>This particular meal managed to bridge both impulses, or fancies, since it includes both some rather precious, very-late-season leeks I had picked up in Union Square on Wednesday, and an eventuation of a slightly-modified version of a Mark Bittman <a href=\"http:\/\/www.nytimes.com\/2005\/03\/30\/dining\/30mini.html\">pasta recipe<\/a> I hadn&#8217;t even <em>looked at<\/em> in almost ten years.<\/p>\n<ul>\n<li>two lightly-smashed\u00a0Rocambole garlic cloves from Keith\u2019s Farm and two dried chiles from Buon Italia, saut\u00e9ed in olive oil until the garlic browns, the chiles then removed, finely-chopped <a href=\"http:\/\/www.jacuterie.com\/salami-saucisson-salchichon.html\">Jac\u00fcterie Alpine Cervelat<\/a>, purchased late last fall at the Cold Spring farmers&#8217; market, added to the pan and stirred for a minute, then four smallish leeks from Rogowski Farm which had been trimmed, split, washed, and sliced, added to the garlic oil and stirred until they wilt, freshly-ground black pepper and two minced Maine Backyard Farms mid-size tomatoes from Eataly added to the pan and cooked, stirring occasionally, until the leeks appeared to begin to brown, the sauce tossed with about twelve ounces of <a href=\"http:\/\/www.rustichella.it\/index.php?lang=en\"><span class=\"st\">Rustichella d&#8217;Abruzzo<\/span><\/a> spaghetti cooked <em>al dente<\/em> , more olive oil, some reserved pasta water, and chopped parsley from Manhattan Fruit Exchange<\/li>\n<li>the wine was an Italian red, <a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/this-month-s-top-10\/piedmont-wine-project-gambai-rosso-2012\">Piedmont Wine Project Gambai Rosso 2013<\/a><\/li>\n<li>the music was <a href=\"http:\/\/en.wikipedia.org\/wiki\/Symphony_No._1_%28Dvo%C5%99%C3%A1k%29\">Dvo\u0159\u00e1k&#8217;s Symphony No. 1<\/a> (and I had thought he couldn&#8217;t count below 6), and <a href=\"http:\/\/en.wikipedia.org\/wiki\/Fred_Lerdahl\">Fred Lerdahl<\/a>&#8216;s wonderful <a href=\"https:\/\/www.youtube.com\/watch?v=TL7LoDYYdvM\">String Quartet No. 1<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I used to cook pasta dishes far more often than I do now.\u00a0 In fact I occasionally thought that we might be eating too much pasta, even when I had persuaded myself at the same time that might not even be possible (think Sophia Loren, as in, &#8220;Everything you see I owe to spaghetti&#8221;).\u00a0 I &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3478","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3478"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3478\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}