I get to work with some cool people sometimes. One of those cool people right now is Shauna James Ahern, aka Gluten-Free Girl. If you’ve never checked out her blog, you owe it to yourself to stop by, like now. I’ve been editing GFG’s first cookbook. The writing is so amazing, it actually brought a tear to my eye, twice. There I am at the office, crying a little. That’s really saying something. I’ve been thinking a lot about the zucchini-lemon pasta I wrote about the other day, and then I stumbled upon a recipe in GFG’s manuscript for Pasta with Anchovies, Lemon, and Olives. OMG, those are some of my favorite things. I rushed home to make it tonight. Of course, this is going to be a gluten-free cookbook, so Shauna will include a recipe for making homemade gluten-free pasta. But I can eat gluten, and I love regular pasta, so I went with a little De Cecco fettucine. Don’t tell Shauna. Just kidding, I’ll tell her.
The recipe calls for shallots, garlic, olives, capers, and black pepper cooked in olive oil. Then you deglaze with some white wine (I used dry sherry), add lemon juice, and richen the whole thing up with a little butter. Perfect. You finish it with some lemon zest (more perfect), sorrel, and toasted pine nuts. But wait, I couldn’t find sorrel in my local produce markets, so I tossed in some basil from my potted plant on the deck. There it is above, growing like crazy. Seriously, I’ve got to start making pesto with it, because the plant is so happily out of control.