I have no idea where I picked it up, but I've been making this sauce for years. I'm not going to claim that there's anything authentic about this recipe, and I'm sure that there are about a million other versions floating about in family cookbooks and recipe card boxes, not to mention online (and probably on this very site!), but I did want to share my version because it's easy as can be, and I was reminded of just how simple and good it is when I had a craving for it last Friday night. You can dress this up with anything from freshly cracked pepper to grated lemon zest or fresh chopped herbs, or if you're feeling really indulgent, with big chunks of freshly steamed lobster meat (and the delicious roe, if you have it). The recipe below will dress about a pound of cooked pasta and feed two hungry diners, with leftovers; you can scale it up to serve more guests pretty easily.

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