Originally Posted by Soma
This sounds so delish, but I have a question for AndyM about the angel hair pasta.....after 25 mins of cooking, doesn't the pasta turn to liquid? (or at least, mush? or disappear?)
I understand why you would ask that. We've all had mushy pasta at one time or another.
However, the pasta remains firm throughout. Maybe because it was browned in butter first. I sometimes brown egg noodles in the oven before cooking them in water and they have a firmer texture.
Regardless, pasta texture is not an issue. Try the recipe, you'll like it.