Scarpetta in the Fontainbleu Hotel is one of my favorite restaurants in Miami. I have both cookbooks from the chef, Scott Conant, and decided to make the spaghetti with tomato sauce from his book for a dinner party. Although very labor intensive, it was worth it. I made the pasta and tomato sauce the day before. I froze the pasta until I was ready to cook it and left the tomato sauce in the refrigerator. Delicious.
