It’s spring, but it’s still cold! I don’t feel like going out. So, taking my inspiration from a picture that I recently saw on Facebook, I headed into the kitchen to create.
I started with the finest plump, juicy, skinless all-beef franks available. I got them at Brennan’s. After careful consideration of the size of the franks and my ultimate goal, I cut each one into seven neat little cylindrical pieces.
Securing a box of spaghetti from the pantry, I carefully inserted the tall skinny cylinders of pasta through the short plump cylinders of beef. Based purely on aesthetics, I decided that fifteen skinny cylinders was the right number for each plump cylinder.
In a moment of unbridled creativity, I put some spaghetti through the frank cylinders sideways! Then I tried spearing several cylinders with spaghetti, kinda like an Italian shish kabob! I was on fire!
I put a big kettle of water on the big burner and brought it to a big rolling boil. Then the beefy pasta cushions were added to the kettle where they were stirred occasionally while cooking. After exactly 10 to 12 minutes I poured the contents of the kettle into a colli…, into a calli…, into one of those metal bowls full of holes.
While draining, the pasta dogs were briefly rinsed. Then I drizzled them with some extra virgin Olive Oyl. (I always suspected she was a virgin. I mean, Popeye? You gotta be kidding!)
Topped with a fine marinara sauce and served with your favorite box of wine, this is a meal fit for a king! So, what’s the name of this fabulous dish? Lingwienie!
Don’t be scared off by my amazing culinary creativity. Try this yourself. And here’s a suggestion — experiment with your own favorite pasta!