Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
Inspired by a recipe from “On Top of Spaghetti” by George Germon and Johanne Killeen, this vegetarian pasta dish features brined capers two ways: tossed with the pasta to offer sharp bursts of flavor and fried until crisp and sprinkled on top for textural contrast. Toasted panko breadcrumbs offer a touch of nutty flavor and additional crispness, while a generous amount of fresh herbs lend the dish bright flavor and color; we liked the combination of grassy parsley and slightly piney, subtly citrusy marjoram. If marjoram is not available, fresh oregano is a fine substitute, though its flavor is slightly more assertive and astringent.
Kosher salt and ground black pepper
ounces fettuccini or other long pasta
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT