mike[space] dot net

So I made the pasta florentine this evening but it didn't work out as well as hoped. The first problem arose when I realised I was following a recipe that would serve 1. Instead of measuring everything again, I panicked a little and just chucked stuff in. I think that as a result I had too much wine in the sauce, and I also used jarred garlic which might not be such a good thing. It has potential, but Claire had an additional thought which I will also try which is to use a frying pan to give a larger surface area to the sauce, hopefully improving on the thickening front (although the thought occurs that less wine will also help).

So not bad, but definitely needs more work!

[edited to link to recipe and correct the name of the dish!!!]