Early Wednesday morning I sent a pitch to 14 editors of online publications. As I hit send – after hours of agonizing over every detail in a long email that was then rewritten and shortened in five minutes – I realized what an impact it could make for our first full-length book, Tuscan Blood if just one of those editors decided to write about it.
It’s a little scary.
I checked the email source we used and 35.71% of the editors I sent it to opened the email. I’m not even sure what that means. Did the others see it and not open it?
I sat and pondered this later. And I’ve been wondering since, what I can do to compete with the ever-growing number of books being published and how can we appeal to the readers who don’t understand what an ebook even is.
I thought about it and then I ate pasta. And tonight, while I think about it some more I’m going to make my favorite pasta recipe, Linguine with Zucchini.
Several years ago, I made this pasta for my friend Heidi, who included it in her cookbook, Super Natural Everyday, which leapfrogged right on to the New York Times bestseller list when it was released last year. I think it was because of this pasta…
Linguine with Zucchini
2 large green zucchini, coarsely grated
3 tablespoons olive oil
1 large garlic clove, sliced thin
1/4 teaspoon crushed red pepper
8 ounces linguine
1 tablespoon butter
1/2 ounce parmesan, freshly grated (use a microplane to get that really fine, snow-like texture), plus extra
Freshly ground pepper
Put the zucchini in a colander, sprinkle with some salt and let sit for 10 minutes.
Begin cooking the pasta according the package directions for al dente. (This can be done in advance. Just cook, drain and toss with a little olive oil to keep from sticking. Then store in an airtight container or plastic bag.)
Heat the olive oil, garlic and crushed red pepper in a large skillet over medium heat for 1 to 2 minutes. Squeeze the zucchini between your hands over a bowl to release any liquid and add the zucchini to the skillet, cook until tender, stirring it frequently, for about 5 minutes.
Drain the pasta, reserving a little bit of the water. Add the pasta to the pan and the reserved liquid from the zucchini. Toss to distribute the zucchini around the pasta. Add the butter and cheese and toss. Divide into two bowls and season with salt and pepper. Top with more cheese if you like.