dried spaghetti.
And I remember being flooded when we were at Providence and it's like, the bus boys are yelling "Where's the dish?"and chef's like, "We're waiting on table five, the meat's getting cold!"
It was just always chaos, and yet you put your blinders on.You finish the dish because there's nowhere to run to..So I took that same feeling and applied it when I walked into this business world that I entered.
And at the beginning that was fine.There's a moment in the book where I talk about getting off the bike to fix the bike.
That was the moment when my team members almost had an intervention with me.
They pulled me aside.Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it.
Add the scallion whites and lemon zest and cook over high heat for 30 seconds.Add the remaining lemon juice and season with salt and pepper.
Drizzle the sauce over the ravioli and serve hot..Eighteen 4-inch fresh pasta squares.