Pink not bad

versace vintage jeans and belt, vintage bag from tasmania, vivienne westwood ring, sportgirl lace body, chloe sevigny for opening ceremony buckle wedges

I made "bigoli in salsa" today from my Tessa Kiros cookbook. I never had it when I was over there, as we were too caught up with the amazing pizzas, but it's a healthy traditional venetian pasta dish and it goes something like this:

1. cook whole wheat spaghetti in a pot of boiling water (make sure it doesn't get too soft)

2. heat up olive oil in pan, add onions/spring onions, then when they start to colour, splash 1/4 cup of wine into the pan (watch out, it spits; no one likes hot oil and skin)

3. once all the wine has evaporated, add 9 fillets of anchovy, cook and moosh up till melted

4. turn down the heat, add parsley and black pepper, olives and sun-dried tomatoes

5. pasta should be done, drain and add to pan, add more oil and mix in, make sure it all combined

It's really yummy hot or cold.