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Over the weekend, I tested a recipe for using up leftover spaghetti by frying it in butter. If you are Italian, I imagine your blood pressure may be spiking as you question why you subscribe to this blasphemous newsletter. But lots of cultures do, in fact, repurpose leftover grains, from Chinese congee to Indian fodni bhaat to Moroccan saykouk. So why not pasta? And while I might not make fried spaghetti for friends, I liked it.
