Recipes by Virna Lisi: Italian Salad; Spaghetti Aglio e Olio

Virna Lisi's Italian Salad

1 clove garlic
2 bunches arugula
Head lettuce (Bibb or Boston)
2 Italian plum tomatoes, cut into pieces
1/2 cucumber, peeled and sliced
4 radishes, sliced
1/2 green pepper, diced
1 stalk celery
1 large fennel (trim and slice thin)
1 head chicory
Small can hearts of palm, drained and chopped
1 sprig fresh basil (or 1/4 tsp. dried)
1 sprig fresh mint
Handful fresh chopped parsley
1 small yellow onion, chopped
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons wine (or tarragon) vinegar

Rub salad bowl with cut garlic. Clean, dry and crisp greens before adding to salad bowl with other vegetables and herbs. Mix together olive oil, salt, pepper and wine (or tarragon) vinegar.

Pour dressing over vegetables and greens in salad bowl, toss lightly until each leaf is coated. If you want a crisp salad, serve at once. But if you prefer, as many continental people do, a rather wilted affair, then let salad marinate before serving. Serves 4.

Virna Lisi's Spaghetti Aglio e Olio

l lb. spaghetti
3 quarts water
Salt
1/4 cup top quality olive oil
2 or 3 cloves flnely minced garlic
l/3 cup minced fresh parsley
Sage
Hot pepper flakes
1/3 cup freshly grated Parmesan (or Romano cheese)

Plunge spaghetti into briskly boiling salted water. Cook until spaghetti is barely tender (about 7 to 8 minutes). Never overcook the spaghetti. During last two minutes of cooking time, add 1 tbsp. olive oil to the pot to prevent strands from sticking together. Drain well.

Meanwhile, heat the remaining amount of olive oil over low heat, but do not boil. Add garlic, remove from heat. Let stand a few minutes. Add minced parsley, salt, sage and hot pepper to taste. Serve spaghetti in heated serving dish. Pour sauce over spaghetti. Toss lightly with grated Parmesan (or Romano) cheese. Serve at once with chicken or fish dish and green salad. Serves 4.