Image Credit...David Malosh for The New York Times.Food Stylist: Simon Andrews.Good morning.Anna Francese Gass has a fine new recipe for pasta with anchovies, cauliflower and nutty bread crumbs (above), her adaptation of a Sicilian pasta alla Paolina con cavolfiore from Palermo, in which you melt oil-packed anchovies in a hot pan, then combine them with tomato sauce and a blend of cinnamon and cloves.
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