I instantly recognized the smell of this delicious pasta cooking. D invented it, and it’s sort of a signature of his.
Mushrooms, pine nuts and parsley cooked in olive oil and tossed with spaghetti, topped with shaved pecorino Romano. Great, and relatively easy, too. D added a salad with balsamic vinaigrette, and based on romaine, but with a significant admixture of baby lettuces from the garden, which are flourishing. I got them at our plant sale at work in March, and they have never looked back – a huge mix of teeny plants in a six-pack, they are still all crowded into six bunches, but they don’t seem to mind a lot. D brought up a Villa Antinori (Toscana 2006) from Costco (what a find! $13.99!) that is principally a Sangiovese, with Cabernet Sauvignon, Merlot, and … oops, forgot – will have to check.