Instead of pinot grigio, try adding a cup of pinot noir to your garlic sauce for a bold flavored, slightly disconcerting seafood dinner. (note: i pulled the dish out of the fridge for the photo. it looked more appetizing when it was hot. just as purple, though.)
you cooked farfalle boy!
ReplyDeleteyou monster. he looked like a bow tie.
looks damn tasty though - in a cold, glistening sort of way.