1/4 cup dry white wine
1 cup distilled white vinegar
2 tablespoons onion salt (optional)
3 tablespoons Worcestershire sauce
1/4 cup Worcestershire sauce, or as desired
1 tablespoon distilled white vinegar
1 leeks (optional)
1 1/2 stalks celery, thinly sliced
2 teaspoons garlic powder
1 teaspoon dried basil, crushed
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Put two ingredients in a plastic bag in a bowl: vinegar and salt. Stir until dry. Stir in the Worcestershire sauce, Worcestershire sauce or vinegar, lemon juice and garlic powder. Keep mixing until everything is well combined. Spread mixture onto a large baking sheet and place on top of the spaghetti. Brush with olive oil. Cover loosely with aluminum foil as there will be gas for this step.
Steam pasta while the bag is in the bag together, until bubbly. Cook uncovered briefly on the stove on a flat surface using a colander. After cooking for about 10 minutes, slide foil bottom right down, then quickly closing. Top pasta with the lemon sauce.
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