Spaghetti Alla Cousteau (aka The Dreaded Green Spaghetti)

1 cup whipping cream
3 oz Gorgonzola cheese
3 Tbsp butter
1 oz vodka
Salt and pepper.
1/2 lb spinach leaves, cooked, drained and chopped 3 oz 
ricotta cheese
1 oz (2 Tbsp) blue curacao
1 lb spaghetti
3 oz freshly grated parmesan

Bring cream to simmer in large skillet over low heat. Add 
Gorgonzola, butter and vodka and blend well. Season with 
salt and pepper. Add spinach, ricotta and Curacao and 
continue cooking, stirring often, until smooth and blended.
Remove from heat and keep warm. Cook spaghetti al dente. 
Drain well. Return pasta to pot. Add sauce and toss well. 
Heat through if necessary. Transfer to heated plates and 
sprinkle with parmesan.  Bon Appetit, July 1980