HG is a pasta lover and has happy memories of a number of pasta dishes consumed, with gusto, in a variety of locales. In Venice: Linguine a la Vongole (clam sauce); Linguine con Seppie (juicy cuttlefish with their own ink). Bologna: Spaghetti Bolognese (meat and tomato ragu). Bergamo: Pasta with shavings of white truffle. Belleville,N.J.: Cavatelli in a sauce of ricotta and tomatoes. Served at Belmont Tavern as a prelude to Stretch’s Chicken. North Arlington, N.J.: Fettuccine Alfredo prepared table side by the maitre d’ in a spacious (name forgotten) restaurant. And, of course, BSK’s pasta with pesto. BSK’s splendid carbonara and matchless Spaghetti a la Norma (eggplant). Linguine with Prince Edward Island mussels and clams. BSK has delighted HG with these wondrous dishes during their 54 years of co-habitation in New York, Montclair,N.J.; Golden and Denver, Colorado; Santa Fe, New Mexico; Vancouver, B.C; Fire Island; Nantucket and Prince Edward Island. Recently, HG has discovered a new pasta favorite at Santa Fe’s Saigon Cafe, home of splendid Vietnamese pho. At the suggestion of waitperson, Hua, HG switched from pho to Chow Fun. Broad noodles, cooked al dente, are stir fried in soybean oil with sliced onions, scallions, bean sprouts and steamed tofu. It is served with a plate of garnishes: Mint, flat leaf parsley, cilantro and jalapeno peppers. This is health conscious eating at its best.
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