The Most Potently Flavorful Pasta I've Ever Made

Hey everyone,

We're currently at the tail-end of a three-day road trip from L.A. up to Bellingham, Washington where Craig's family lives and where we're setting sail, tomorrow, for five days in the San Juan Islands. I know, rough right? We'll be eating Dungeness Crab that we catch ourselves and drinking lots of white wine while watching the sun set. I can't wait.

But I didn't want to leave you hanging with my new Monday newsletter routine. I'm trying to stick to it!

So here we are and I want to tell you about this pasta recipe I posted on the blog: Cavatappi with Anchovies, Garlic, and Red Peppers.

It's based on a Melissa Clark recipe and at first I was wary -- 8 to 10 anchovies?! -- but it created the most potently flavorful pasta I've ever made.

CLICK HERE for the recipe.

I also wanted to tell you about the cocktail I made from David Lebovitz's new book, Drinking French, called The Last Word.

As you can see from the picture, it's got Maraschino liquor, gin, and Chartreuse and it yields a cocktail that's bright and zippy and also somewhat exotic. You'll feel like you're in a cocktail bar in France instead of cooped up in your apartment under quarantine.

CLICK HERE for the recipe.

Okay, I better get into bed: we've been driving for the past three days and I'm pooped (we stopped over for two nights, but still).

I'll catch you up on everything next week.

Until then....

Your friend,
Adam (The Amateur Gourmet)