Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Thin spaghetti
1 Bay leaf
1 tb Salt
4 tb Olive oil
1 Garlic clove; pressed
4 lg Tomatoes; peeled and seeded
-- divided
1 tb White wine vinegar
1 tb Fresh basil; minced
1 tb Fresh oregano; minced
1 tb Fresh thyme; minced
1 tb Nasturtium blossoms; minced
1/4 ts Saffron threads
1 sm Red onion; divided
1 md Cucumber; peeled and seeded
-- divided
1 sm Sweet red pepper; divided
1 tb Dry sherry
Salt; to taste

--------------------------GARNISH-------------------------------
12 Chive leaves
Chive blossoms
4 Nasturtium blossoms

Cook spaghetti in boiling water with bay leaf and salt until just
tender. Drain well, discard bay leaf, mix with oil and garlic, and
chill.

Mince half the cucumber, onion and pepper; reserve. Mince one of the
tomatoes and reserve.

Place rest of tomatoes in blender or food processor with vinegar,
basil, oregano, thyme, minced nasturtium blossoms and saffron; puree.
Add rest of cucumber, onion and pepper, and pulse several times to
chop coarsely. Stir in sherry and add salt to taste.

Mix sauce with spaghetti. Divide in four bowls and sprinkle each
serving with minced tomato, cucumber, onion and pepper. Garnish each
serving with 3 chive leaves, several chive blossoms and a nasturtium
blossom.

Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce
Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2.
Pg. 80. Posted by Cathy Harned.

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