THE OLYMPICS and nuclear disarmament aside, there is at least one thing the United States and the Soviet Union seem to agree on, and that's celebrating Labor Day.
Of course the two nations participate in different seasons -- the Soviets, and most of Europe for that matter, set aside May 1 as their holiday -- and certainly no Communist worth his sol would ever dream of marching in a parade of flag-waving capitalists.
Yet despite the differences, one would expect cooks on both sides of the globe to reach for a recipe requiring the least amount of effort on their day off, whether it's a cool springtime borscht or a vegetable and pasta dish highlighting summer's bounty.
The following recipe for summery spaghetti, taken from the soon-to-be-released "The Best of Food and Wine" (Editors of Food and Wine, Doubleday, $19.95) cookbook features two of summer's most plentiful vegetables, tomatoes and corn. A complete meal can be prepared in less than half an hour and provided you have sugar, salt and pepper at home, you can be in and out of the grocery store in a matter of minutes.
You could be diplomatic by toasting the Russians with an optional shot of vodka this Labor Day, although a bottle of wine would be more in keeping with the meal.
EXPRESS LANE LIST: Tomatoes, corn, spaghettini, egg, red wine vinegar, olive oil, coriander, red onion SUMMERY SPAGHETTI WITH CORN, CORIANDER AND TOMATO SAUCE (2 generous servings) 2 medium tomatoes 1 ear of fresh corn, husked 1/2 pound spaghettini 1 egg 1 tablespoon red wine vinegar 1/2 teaspoon sugar Salt and pepper 1 tablespoon full-flavored olive oil 1/3 cup minced fresh coriander 1/2 small red onion, chopped (about 1/2 cup)
Bring a large pot of water to boil. Drop the tomatoes and corn into the boiling water and let the water return to the boil. Remove the tomatoes after 30 seconds. Let the corn boil 1 1/2 minutes longer. Remove the corn, cover the pot and keep the water at a low boil.
Peel and seed the tomatoes; cut into 1/2-inch dice. Cut the corn kernels from the cob. Drop the spaghettini into the boiling water and cook until barely tender.
Meanwhile, in a food processor, whirl the egg until light and fluffy. Add half of the diced tomato, the vinegar, sugar, and salt and pepper to taste. Whirl to blend.
Drain the pasta and toss in a hot serving dish with the olive oil. Add the tomato-egg sauce and toss to coat. Add the coriander, onion, the corn and the remaining diced tomato. Toss to mix. Serve hot.