A wave of nostalgia – for Italian restaurants, for making a meal with friends in my tiny Brooklyn apartment, for riding around New York city in a yellow Checker cab – came over me as I was making a pasta dish this weekend. Is that so bad? I mean a good pasta is all that and more – comfort and camaraderie and cooking confidence all wrapped up in one.

At least that’s how I felt, making and then devouring Emily Meegan’s Spaghetti with Lemon, Anchovies, Capers and Olives. So much flavor! No skimping here: a whole tin of anchovies (minced), six cloves of garlic, lots and lots of lemon, all those capers (and olives, too) for more brightness – and caper brine! Parsley and Parmigiano, oh my.

And the aha! technique of finishing the pasta in the pan with some of the pasta liquid — that’s the kind of thing that makes cooking fun.

Actually, Emily sent me the pasta recipe for a pantry and kitchen storage article we’re producing for next week’s Vine, a supplement to the Vineyard Gazette. But I couldn’t wait to share it with you guys, so I put it up on Cook the Vineyard just a wee bit in advance of the (print) Vine. I’m sneaky like that. (FYI, leftovers in a frittata=yum.)