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Frittata di Spaghetti

from Marcella Hazen, New York's foremost Italian cooking authority, via McCall's

Cook 1/2 pound of spaghetti in at least 3 quarts salted boiling water until still firm to the bite. Drain and toss in a bowl with 3 tablespoons butter, 1/3 cup freshly grated Parmesan cheese and 2 tablespoons chopped parsley. Allow to cool. Break 3 eggs into a bowl and beat them with salt and pepper. Add the eggs to the spaghetti and mix thoroughly.

Put 1 tablespoon butter into an 11 to 12 inch skillet or sauté pan on medium heat. when the foam subsides, put in the spaghetti, spreading to an even thickness over the entire bottom of the pan. Cook for 3 to 4 minutes without touching the pan. Then tilt the pan slightly, bringing the edge closer to the center of the heat source. After about 1 & 1/2, minutes move to another quarter of the pan. Lift up and edge to see if it is cooking evenly; should have a nice golden crust.

Take a platter or plate as large as the pan and setting it upside-down over the pan, turn the frittata upside down and slide it back into the pan. Cook this side the same way, but it will probably not take as long. Transfer to a cutting board and cut into wedges. Like nearly all frittatas, it may be served hot, lukewarm or at room temperature. Serve with a tomato based sauce and more Parmesan. I prefer a green, crispy salad.