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	Pasta with Cauliflower and Anchovy Sauce by Nancy Miyasaki This is a wonderful, mild flavored pasta we've adapted from Marcella Hazan. I know it sounds like an odd combination of ingredients, but you should definitely try it. It's unlike any pasta you have likely eaten before, and it is quite tasty. We will definitely make it again. Serve with the roasted broccoli below for a nice…	5 votes 3 reviews 5673 views
	Lemon-butter Linguini with Peppery Shirmp by John Spottiswood It always surprises me when black pepper is used in such quantity that it makes a dish truly spicy, since we so often use it as a mild addititve. That's the case with this dish. The black pepper generates a welcome heat which is cut nicely by the lemony pasta. You'll enjoy this one! Adapted from a recipe in Cooking Light.	5 votes 3 reviews 7 comments 9033 views