Anchovies.

Europe makes me think of deep, vibrant colors.  Not just in Italy or Spain.  Or in paintings or mosaics, but in food.

Balsamic vinegars drizzled into deeply infused olive oils and crusty bread.  Rich cheeses and olives.

What about Pasta with Anchovies, Lemon, and Olives?

Thanks to Shauna James and Daniel Ahern, we have a pleasant evening in Europe.

* ALWAYS salt your water when boiling your pasta.  That includes potatoes.  Anything starchy that serves as a staple for a dish. Wait until the water is hot enough to dissolve the salt - otherwise it will eat away at your pot.  Be generous.  You want the water to taste like sea water, or very close to it.  It's important to salt your dishes in layers, so to speak.  As the cook, you gain more control and a more accurate perception of your flavors.  Don't forget, flavors bloom.

As another note: anchovies and olives are salty, period.  If the base is too salty, add an additional 3/4 cup of wine and 2-4 more tablespoons of butter.  That may sound like a lot, but as the butter melts, and the sauce is tossed in with the pasta, it forms a creamy glaze.  Before adding the pasta, the sauce may seem pungent, but realize its a concentrate and will become more subdued as it envelopes the pasta.