Fusili

Eastside Road, August 5, 2013—

ANYHOW, THAT'S WHAT I think they're called, fusili — fuses. There's a website somewhere with all the pasta shapes pictured and named, and it's interesting, but you'll have to look for it yourself.

Lindsey made here anchovy-and-garlic dressing, adding some chopped cherry tomatoes because we have them, and they're ripe — their acid lending a bright note to the anchovies. Green salad afterward, and a couple of chocolates for dessert.

Picpoul de Pinet, Moulin de Gassac, 2011 (a little bland)