Friday, August 21, 2009

Pasta with anchovies

Eastside Road, Healdsburg, August 21—
OKAY, IT'S OFFICIAL: another promotion to the Hundred Plates. I've written about it here before. Lindsey warmed some anchovies in a fair amount of olive oil with a fair amount of crushed garlic, and tossed them into the cooked pasta — fusilli, tonight. By rights you'd then sprinkle chopped Italian parsley on top, but it's all gone to seed. I made do with grindings of good black Tellicherry pepper.
Cheap Pinot grigio

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