Good Gawd, do I think that picture on the cover of Gourmet's April issue is pretty. The dish simply shown --
pasta with spicy anchovy, dill and breadcrumbs -- screams perfect easy weeknight dish. It might even be a contender for a place in our the regular pasta stable.
It only took me about four months filled with sincere intentions, and many rotted and discarded bunches of unused dill, but I finally got around to it last week. I don't think those months have been wasted living without this pasta.
I liked the unusual combination of flavors and textures well enough, but it won't be usurping my signature porcini pasta, spaghetti alla carbonara or bucatini all'amatriciana from their rightful places. It could also have been my fault for going very heavy on the onion-to-anchovy ratio in favor of the former, and adding shallots. Which, in general, is never a bad thing.
The recipe calls for perciatelli or bucatini. I'd use spaghetti instead, actually, because the other textures get sort of lost in the heavy tubular pasta. (Or, as Marissa would want me to say, the "tasty tubers.") Definitely reserve a hefty amount of breadcrumbs for serving, and to add throughout eating. Otherwise they all get mushy, and that's not so fun.