Bleeker Street Spaghetti
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1/2 cp finely cut parsley
1 slice garlic, peeled and minced
3 tbsp grated Parmesan cheese
1/4 tsp salt
3 tbsp olive oil
1 (3 oz.) package crem cheese
1/2 cp light cream
1 (8 oz.) package spaghetti, cooked and drained
extra Parmesan cheese
1 - Combine parsley, garlic, Parmesan cheese, and salt in mortar or heavy bowl.
2 - Mash and blend together until smooth paste.
3 - Stir in olive oil.
4 - Beat in cream cheese, stirring and beating until smooth sauce is formed.
5 - Keep drained spaghetti hot in upper part os double boiler over boiling water.
6 - As soon as sauce is smoothly mixed, combine lightly with spaghetti.
7 - Heap on warmed platter.
8 - Sprinkle with additional Parmeasan and serve.
Makes 4 servings.