Friday, April 24, 2009

spaghetti with anchovies and zucchini

This recipe, courtesy of Gourmet, is a quintessential spring pasta dish. Perfect served hot or room temperature, it can easily be whipped up in minutes which means you won't be slaving away in a hot-but-too-early-for-AC-kitchen this weekend. Don't let the anchovies scare you away. I promise you they'll melt away to a salty, briney goodness that without them, the dish would simply fall flat. Anchovies = infinite depths of flavor.

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