After finishing 4 open houses yesterday at

194 Riverside dr #6B

230 Riverside Drive #16B

2025 Broadway #17F

240 East 35th street #5B

……………………………….and the Super Bowl about to begin, I needed to come up with a quick refreshing pasta dish for my 8 month pregnant wife and hungry little baby in mommy’s tummy.

I zipped over to the local fine food store and picked up the following:

• 1 pound dried spaghetti
• 2 lemons
• 16 ounces chicken stock
• 1 pound peeled garlic
• 1 bunch chives
• 1 head of watercress
• 4 ounces of parmesan cheese
• Sea salt, cracked black pepper and a pinch of crushed red peppers
• 1 loaf of sourdough bread

Method

• In a large sauce pot, caramelize the garlic pearls in olive oil
• Add the chicken stock or vegetable stock to the garlic and reduce the broth by 50%
• Season with salt, pepper and crushed red pepper flakes.
• Cook the spaghetti in a large pot of salted boiling water until al dente.
• Once the pasta is cooked perfectly- add the watercress and chives to the garlic broth and heat until the greens wilt and then add the pasta.

Your simple sauce

• Mix thoroughly and serve pasta bowls. Garnish with grated parmesan cheese, cracked black pepper and serve with crispy hot sourdough bread!

Congrats to the Giants!!!