Thin spaghetti simply dressed with butter, freshly-grated Parmigiano-Reggiano cheese, and thinly sliced young scallions has long been a spring standard at my table. I start making it when the first beautiful, slender little scallions appear in the market in late winter, and have it at least once a week throughout the season.
It's the very essence of spring and so perfectly balanced that even thinking of adding a thing risks falling into an exercise in gilding lilies.
But whenever I happen to have fresh thyme on hand, a few of its leaves inevitably find their way into the bowl. Read More