The best Marcella Hazan pasta is actually one you've never heard of.
If you can stir a few ingredients together, you can make it—in the same time it takes you to boil noodles. The gist is this: Combine minced garlic, parsley, an egg, softened butter, cream, and Parm in a bowl. Plunge a big handful of fettuccine into a burbling pot of salted water. Pour a glass of wine. Respond to an email, or skim an article you've had earmarked for a week.
Transfer the fettuccine to the bowl. Toss. And that's it! , Hazan writes,"Canned tuna is a familiar ingredient in pasta sauces. Although I was once very fond of it, there was a harshness to the taste of tuna sauces, both other cooks' and my own, that began to trouble me. It took a long while, as my dissatisfaction grew, for me to identify its cause. At last I knew: Cooking altered tuna's taste.
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