Iran: Prepping for “World War III,” according to Bush.

Mukasy: Probably a shoo-in to replace Gonzales

Legal Immunity: To telecoms that engaged in domestic spying.

Climate Legislation: Coming out today, and already subject of contentious debate.

Clinton’s Family Leave Plan: Not Sweden, but it’s a start.

Ellen DeGeneres Puppy Drama: Entering day three. The world waits with bated breath.

Holy Fucking Shit!: Swearing at work is good for you.

Retiring: US counterterrorism director who declared US not “tactically” safer despite counterterrorism efforts.

“Feminine”=”Weak”: According to Politico writer/self-hating chick Elizabeth Wilner, who laments a “lack of masculinity” in the Democratic field.

Recipe of the Day: Linguine Non Carbonara (Photo and Recipe via Blue Kitchen)

Serves 4

1 pound bacon
4 small zucchini, cut into 1/2-inch coins
2 red bell peppers, cut into little strips
3 shallots, chopped fine
6 or 7 green onions—trimmed, then sliced crosswise
olive oil
2 eggs
Parmesan cheese
salt, pepper

Optional: coarsely chopped garlic, chopped tomato

1 pound linguine

In a big, deep skillet, sauté the bacon until the fat has mostly been rendered out. For this recipe, the bacon is best on the crisp side. Set it aside on paper towels to drain.

Pour most of the bacon fat off.

Meanwhile, start a pot of water. When the water comes to a rolling boil, add the linguine, stir to make sure it is all submerged and separated, and cook to al dente.

Add 2 tablespoons olive oil to the pan. Heat it to moderate, then add all the bell pepper slices, toss to coat with the cooking fat, and sauté until the pepper begins to brown slightly. Remove the peppers from the pan and set aside.

Lay the zucchini coins in the pan and sauté gently, turning to brown both sides. When they are cooked, remove them from the pan.

When the pasta has cooked to al dente, drain it and rinse thoroughly with hot water. Let it stand in the colander, draining, as you finish the ingredients.

Next, toss the chopped shallots into the moderately hot oil. Cook, stirring, for about 90 seconds. If you want to include garlic, cook it along with the shallots.

Return the peppers and zucchini coins to the pan and let them heat through. Add the bacon back to the pan and, if you want to use chopped fresh tomato, add it now. Heat everything through.

Then, working quickly, add in the cooked pasta all at once. Toss the pasta and vegetables thoroughly, so that the pasta is well coated. When the pasta is gently heated through, pour the beaten egg over it and quickly, gently incorporate it throughout the pasta, stirring and lifting. The idea is not to create scrambled egg lumps but to let the egg and oil emulsify together.

Scatter most of the scallion slices over everything and toss lightly.

Working quickly, grate a cloud of parmesan over everything—you want to add at least a half cup of parmesan—and then add a good grinding of black pepper. Toss one more time to incorporate them throughout.

Serve immediately.