LEE Conetta is Glasgow food royalty.

For her regular column in the Glasgow Times, she shares fantastic recipes and memories of her life here in the city and her travels to Italy and beyond.

This time, she is reflecting on her last column having ‘gone global’ in a way no-one quite expected, and recalling happy driving holidays on the Amalfi Coast with her beloved husband Joe.

MY LAST column appears to have caused a bit of a stushie in Portugal.

Glasgow Times: Lee Conetta's Maccheroni with Seven Flavours. Pic Gordon Terris

It seems a news agency got wind of my mishaps at the hotel I had jokingly re-named “Portugal’s answer to Fawlty Towers” and ran with a story headlined: “Famous British woman reports unpleasant experience in Portugal”…..

I couldn’t stop laughing, and of course, I am delighted to be a “famous British woman”….

Anyway, on to this week’s adventure and it takes me back to another part of Europe I love dearly.

Driving down the Amalfi coast is one of the most stunning – and dangerous – things you’ll ever do.

Glasgow Times: Lee and her late husband Joe in Italy

Trying to negotiate sharp bends with steep drops is tricky enough, without the frequent buses flying round the corner to meet you head on.

My husband Joe and I did it several times and I am still suffering from post-traumatic stress as a result.

But it was worth it to visit the gorgeous towns of Amalfi, Ravello and Positano.

Few things are more inspiring and beautiful than the views from the top of the cliff at Positano and Ravello.

Or the incredible winding road which takes you out of the squalor and chaos of Naples, into the bright sunlight and greenery of the coast line, with its wonderful lemon trees.

Glasgow Times: Lee and Joe in Italy

In Positano, the pace of life slows down and time is dedicated to enjoyment of the scenery and blue sea, and the great food in the local restaurants.

Positano is a pretty village on a cliffside on southern Italy’s Amalfi Coast. It’s a well-known holiday destination, popular with tourists thanks to its pebble beachfront and striking steep, narrow streets lined with boutiques and cafes.

My husband and I stayed at Hotel Cristina, owned by two sisters. It was the cleanest hotel I have ever stayed at, with wonderful food. Towels were changed three times a day.

We also ate in a very famous restaurant in Ravello, run by a middle-aged lady, where we ate the most sensational food.

READ MORE: 'Portugal's answer to Fawlty Towers' - Glasgow supercook Mrs Conetta reveals her holiday mishaps

And of course, the wonderful local lemons are used to make the famous Limoncello liqueur (though this is not recommended before negotiating those bends in the road…)

This week’s recipe is the most famous pasta dish of Positano, a dream pasta for vegans, vegetarians and meat eaters alike. And if you are confused by the fact that this recipe is called macaroni, but actually uses spaghetti, do not despair.

In Campania, especially amongst the old guys, macaroni is a generic term for all pasta. You could use any type of pasta, but the dish is best with spaghetti. Buon appetito!

Glasgow Times: Lee Conetta's Macaroni with Seven Flavours.

Maccheroni ai Sette Odori (macaroni with seven flavours)

INGREDIENTS (Serves 4): 600g fresh, ripe tomatoes; 1 clove of garlic, crushed; 3 tablespoons of olive oil; 10 leaves of basil, torn into small strips; 2 tablespoons of chopped fresh parsley; 1 teaspoon dried oregano; half an onion, peeled and chopped very finely; 1 stick of celery, very finely chopped; salt and freshly milled black pepper; 500g spaghetti

METHOD: Put the tomatoes in a large, heatproof bowl and cover them with boiling water. Leave until the skins burst and drain well. Peel carefully, cut in half and remove the seeds. Quarter and place in a colander set over a bowl to drain for 30 minutes. When the tomatoes are drained, tip them into a bowl. Add the garlic, olive oil, basil, parsley, oregano, onion and celery. These are the seven flavours and must be carefully stirred into the tomatoes. Season with salt and freshly milled black pepper and leave to stand overnight or for at least two hours.

When you are ready to serve, bring a large pan of salted water to a rolling boil. Toss in the spaghetti, stir, return to the boil and cook until just tender (check the packet for the al dente cooking instructions – usually around ten minutes) Drain and return to the pan. Pour over the sauce and stir together. Serve at once. As the sauce is cold, the dish will only be lukewarm – perfect for early spring with a nice glass of rosé wine.