coating of good olive oil on the
bottom.
Put the drained spaghetti into
this receptacle and stir it round,
much as you would toss a salad, for
a minute or two, so that the whole
mass receives a coating of oil and
assumes an attractive shiny
appearance instead of the porridgy
mass too often seen.
Lastly, if you are serving the
classic spaghetti bolognese, that is,
with a thick tomato and mushroom
sauce (see p. 184), see that it is
highly flavoured, of a suitable
thickness and plentiful,
accompanied by a generous dish of