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