Tasty pasta

Last night I made homemade spaghetti with shrimp, garlic, olive oil, sundried tomatoes, salt, pepper, and collard greens.  The pasta was made with all-purpose flour and eggs.  Everything except the flour, olive oil, salt, and pepper was local.  The pasta worked incredibly well.  I think I haven’t been cooking the pasta for long enough in the past — the spaghetti was chewy without being either mushy or tough.  It wasn’t al dente in the same way as dried pasta gets…this was more like a good lo mein.  It went very well with the olive oil sauce.  The shrimp are very sweet, and were counterpointed well with the tart tomatoes and bitter collard greens.  Everything was just sauteed in oil, with the noodles added at the last minute.  I definitely need to make spaghetti again!

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