thought you guys might have some good ideas
parsley with garlic shoved in a fucking baguette
then throw the parsley on the fucking floor and stamp on it repeatedly
Forget her name, she's the daughter of a famous poet. Anyway, she's got a pasta cookbook and in it she's got a really good recipe for spaghetti with loads of parsley. Apparently it was developed in some part of italy (Naples?) during WWII as a kind of mock bolognese given how hard meat was to come by at that time.
I think the poet was Stephen Spender.
I use a whole bunch chopped in a kind of pasta nicoise --
linguine or your choice
tinned tuna (long line caught)
chopped nicoise olives
quality e-v olive oil and white wine vinegar
sea salt and black pepper or red pepper flakes
various other things maybe
toasted pine nuts
Corriander is king in my house...