
Last night, I attempted Venetian bigoli in salsa from the tagged book because I had leftover anchovies that needed eating and I thought I had the type of thick spelt-flour spaghetti required for the recipe (I didn't & used standard spags instead). It's very straightforward with few ingredients (onions, garlic, anchovies, olive oil & pasta) which means it's unforgiving.
#Italy #FoodandLit @Texreader @Butterfinger @Kelly_the_Bookish_Sidekick












