Spaghetti al Fresco Riviera | Memories Along the Riviera & the Royal Wedding of Monaco

text copyright 2011, art of living, PrimaMedia,Inc/Maria Liberati
Watching scenes of the recent wedding of Prince Albert of Monaco brings me back to many trips along the Riviera from Italy to Monaco and the South of France in the summertime..besides thoughts of picturesque little towns like-Beaulieu Sur La Mer and Saint  Jean Cap Ferrat-my other favorite memories of the Riviera is the fresh,flavorful food in the summertime.
This is a popular recipe served along the Riviera in the summertime…
Spaghetti al Fresco Riviera style

1 lb. of spaghetti
1 lb. red, ripe, fresh tomatoes
1 celery heart
4 anchovies packed in olive oil
4 tablespoons of extra virgin olive oil
1 tablespoon of fresh squeezed lemon juice
Boil tomatoes for 1 minute, peel, remove the seeds and cut in small cubes. Place olive oil in a pan and heat till warm, place in anchovies and stir until they have dissolved, add in cubed tomatoes, stir. Remove from heat and cool.
Cook spaghetti till al dente (look at package directions for proper cooking time). Drain spaghetti and place under cold running water while still in colander for 3 seconds.
Drain off all water and place in pan with sauce. Sprinkle on lemon juice a twist of freshly grated white pepper. Toss spaghetti. Then add in chopped celery heart. Toss again. Place on serving plate and serve immediately.