10 June 2010 – Spaghetti with Haricots and Olive Tapenade

(Written 14 June)

Another of D’s specialties, this one heavy on the garlic (I suggested garlic would be a good way to remind me I was home in CA). This is a recipe from Chez Panisse Pasta, Pizza and Calzone. It’s amazingly good. Uses Gaeta olives, which are too opinionated (IMO 😉 when plain (or rather, I am not so fond of their opinion) but just right for something requiring a forceful taste like this pasta. Using the fine French beans is important, too, we discovered once. Unfortunately, I have no record of the wine 😦

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