I know this is such an airhead comment, but are your nails in the final pic Chanel rouge noir? Either way - they look great. And now I want to make an extremely fishy aglio olio peperoncino as a heavy, early supper.
This is kind of a tangent, but whyyyyy do recipes always use 12 ounces of pasta??? Pasta comes in 16 ounce boxes! The relevant amounts of pasta are 16 and 8! Who is keeping a bunch of quarter-full boxes of pasta in their pantry!
I love how your recipes add just a little something special. I make a version of this all the time, but the lemon and garlic topping took this to the next level delicious.
There's a bucatini shortage here in Québec, and all those bucatini pictures are making me sad. I haven't been able to get hold of a box in, like, a year. I'm sick of those stupid spaghettoni. I want all the bucatini, pleaseeeee.
Made it tonight. Fabulous. Will make again. Used whole lemon with the minced garlic. Rather than just half (my goof). But we really liked it. Added a bit of EVOO on second helping bcz I guess I did not add enough pasta water.
So I expected to make chicken for dinner last night but...surprise! It didn't thaw. This was an awesome pinch hitter even though the pasta I had was chickpea rotini. Definitely going into the rotation.
Ok I just made this with bucatini. I added parm. For the herb I used some tired parsley. The lemon and garlic garnish really makes it. Already excited for tomorrows leftovers!
I'M GONNA DO IT, ALISON! I'm gonna take the anchovy challenge. I hate the look and smell, but darn it, it's time to woman up. Wish me luck.
I know this is such an airhead comment, but are your nails in the final pic Chanel rouge noir? Either way - they look great. And now I want to make an extremely fishy aglio olio peperoncino as a heavy, early supper.
This is kind of a tangent, but whyyyyy do recipes always use 12 ounces of pasta??? Pasta comes in 16 ounce boxes! The relevant amounts of pasta are 16 and 8! Who is keeping a bunch of quarter-full boxes of pasta in their pantry!
I love how your recipes add just a little something special. I make a version of this all the time, but the lemon and garlic topping took this to the next level delicious.
There's a bucatini shortage here in Québec, and all those bucatini pictures are making me sad. I haven't been able to get hold of a box in, like, a year. I'm sick of those stupid spaghettoni. I want all the bucatini, pleaseeeee.
Made it tonight. Fabulous. Will make again. Used whole lemon with the minced garlic. Rather than just half (my goof). But we really liked it. Added a bit of EVOO on second helping bcz I guess I did not add enough pasta water.
So I expected to make chicken for dinner last night but...surprise! It didn't thaw. This was an awesome pinch hitter even though the pasta I had was chickpea rotini. Definitely going into the rotation.
Ok I just made this with bucatini. I added parm. For the herb I used some tired parsley. The lemon and garlic garnish really makes it. Already excited for tomorrows leftovers!
Made it and loved it!