Ingredients: frankfurters, spaghetti. Optional: ketchup, mustard. The finished meal included a salad, although you won't see much of that in the subsequent pictures I took.
What I remembered of the 'recipe' was very straightforward: stick raw spaghetti through frankfurters. What I didn't remember was how much spaghetti, and along which axes? So I constructed a selection of different mutant strains.
The main problem was that the more attractive species, with spaghetti radiating perpendicular to the frankfurter axis, was the more difficult to fit in the pan. Longitudinal was more practical, but appealed less to my aesthetic preference for outlandish sea-creatures.
Both varieties cooked to perfection, and, with a dash of ketchup and mustard, provided Mr A and me with a comforting autumn supper, and leftovers for work next day.