Assassin's... Fettuccini?
I was supposed to make my mom's yummy fried-to-death Indian tilpia today because I was supposed to eat that with some leftover daal which is a pretty healthy dinner free of rice and other bad things which is important because, as you know, I'm trying to get down to 162lbs by March 26th, the day that I have coined XXXXXXgeddon (that's not porn -- it's the name of some gal I'm totally into and I get to see her on the 26th so I need to look tip top Anoop).
But then I started watching this 50 minute Modern MBA episode on how Wendy's destroyed Burger King:
I had a tremendous craving for Whopper... but I'd just painted my nails (smoother than I'd ever managed to paint them before, I should mention), so I couldn't hop in my car immediately.
Thankfully by the end of the episode, I was so put off by some of the nasty "this is how it actually looks" Burger King pics that I decided to stay home, and that's when YouTube decided to remind me of a sexy spaghetti I'd seen before.
So that's what I ended up making: deliciously overcooked and fried spaghetti instead of my mom's deliciously overcooked and fried tilapia.
But two problems: 1) I didn't have spaghetti, and 2) my only nonstick pan is 10 inches -- not enough to fit the full whataver pasta I was going to use. For 1, I thought I'd use number one favorite tubular pasta buccatini, but didn't think that had any chance of getting tender when not completely fitting in the pan, so I used fettucini instead.
It put up a great fight and made quite a mess (my white shirt was covered in specks of red), but it did eventually give in and I was able to fry up the whole bunch in a 10 inch skillet.
And so... Assassin's Fettucini. Super duper spicy (so much chili flake -- I used a combo of regular old super spicy chili flake with less spicy but very red Korean gochuchang), super starchy and sticky (since whataver startch the pasta would have released into cooking water ended up in the final product here), packed full of flavor (in-place multi-layer tomato reduction), and quite the visual presentation (especially if one knew how to take better food pics than me). I topped mine with some parm and some crisped up guancale bits (which I'd fried up in the oil that I then used to fry -- or try to fry -- the uncooked dry fettuccini).
Now I'm wondering what happens if I try to make this with fresh pasta, which should fit snuggly in my pan.
Or maybe Assassin's Spaghetti-Os is a thing that I can invent.
Many possibilities for this deadly one-pot Spaghetti!
