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Fusilli with Spinach

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And Anchovies.


Did you hear me, y’all?  I said anchovies.  I don’t think I’ve ever eaten them before, except in Caesar dressing, of course.  I don’t think that counts, though.  I must say, I was a little disappointed.  Wait, let me explain.  They smelled amazing when they were thrown into the pan while the spinach was wilting.  But, otherwise, they weren’t really noticeable.  Maybe I should have used more than six.  Or maybe I chopped them too small and they disintegrated.  Who knows?  The point is that if you’re afraid to try them out then this is the perfect training-wheels recipe from The French Women Don’t Get Fat Cookbook.


One more thing that you NEED to know:  The pine nuts are cooked in hot olive oil for two minutes and they are perfectly browned and crunchy.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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