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Seriously Italian: Spaghetti All'Ubriaco
In step 6, do you drain the pasta before adding it to the saute pan, or add it with all the wine/water cooking liquid and keep cooking till everything is absorbed
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I make a pasta sauce with chunks of fresh salmon, pan fried strips of zucchini, lemon zest, lemon juice, basil and cream - so far so good and not really a twist, but then I add grated Parmesan which is bordering on heresy... I know you're not supposed to add cheese to fish dishes but I love the combination of creamy/tangy/salty that this dish has!