Dr.Leonard DiGiovanni of Old Tappan, N.J. says that serving his signature pasta dish with a great wine isn't exactly a bad idea.

Pasta a la DiGiovanni:
1 medium to large finely chopped onion
1 can anchovy filets packed in olive oil
1 cup frozen peas
6-8 basil leaves
1-2 Tbsp. balsamic vinegar
1/2 cup cream sherry (not cooking sherry!)
1/2 clove garlic

Saute the onions, until pearled, with the anchovies (add additional virgin olive oil to taste). Add garlic, salt, fresh black pepper, balsamic vinegar and cream sherry at this time. To increase liquid volume, you may add some hot water from the pasta pot. Add the frozen peas to this sauce about 4-5 minutes before pasta is ready. Add the sauce to completely drained, al dente pasta of your choice (1-2 lbs). Add butter, parmesan or romano cheese, crushed red pepper, etc. to your liking.... Va bene...Mange!!

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