Le Cirque's spaghetti primavera from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 314) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Puntarelle with anchovies; Hearth's fava bean salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on February 04, 2011

    pgs 314-316 - Don’t try this at home . . . at least not on a weeknight! Good heavens, this is such labour-intensive, multi-pot using dish I was simply too exhausted to review it afterwards! No kidding. In fairness, Hesser mentions, and I quote, -all twelve pain-in-the-neck steps- to make this recipe and somehow I missed that on first pass of the lengthy head notes. Pity. In this case all that effort failed to produce a remarkable dish. I’d describe this as mediocre, at best. Full prep described in my Chowhound post. The last time I made pasta primavera I had big hair and listening to the likes of Duran Duran, INXS, Soft Cell and Bon Jovi on the radio. I can assure you that it never took me much time to throw together back then, I was too keen to go out and have fun to be spending so much time in the kitchen. That said, the next time I’m craving this dish, I’ll be pulling out my old recipe and trying to forget this latest experience.

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Reviews about this recipe

  • New York Times by Amanda Hesser

    I encourage you to make Le Cirque’s version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it’s wonderful.

    Full review
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