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54863a00 4835 4d16 8135 00323a63fde3  2016 03 23 14 27 23
em-i-lis
em-i-lis
3

Long, squiggly pasta cooked in salt water until al dente. Tossed with slivered Brussels sprouts, good salami (also slivered), and tomatoes (fresh or canned) sautéed in olive oil for 10-15 minutes plus grated pecorino and fresh pepper.