This last week has been full of disappointment and bad news so feeling really creative to come up with amazing gourmet dishes has been a bit of a challenge. But because my freakin' awesome wife, Joanna, IS SO HOT RIGHT NOW! she managed to do some serious menu planning and came up with a brilliant plan to make a delicious pasta dinner out of all the random things that we had laying around in our cupboard. This recipe comes from epicurious.com which is my web 2.0 ace card when I need a recipe. Check it out.

Palermo Pasta with Clam Sauce

• 5 tablespoons butter
• 6 caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped
• 5 garlic cloves, finely chopped
• 2 10-ounce cans baby clams, drained well, juices reserved
• 3/4 cup dry white wine
• 1/2 cup whipping cream

• 1 pound spaghettini
• 1/2 cup (packed) sliced fresh basil
• Lemon wedges

Directions

Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and sauté 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges. Turn on the Cure - Disintegration, slurp your delicious spaghetti, have a sip of wine, enjoy this one beautiful moment, and feel free to forget how much life sucks.