Valentine Dinner

This pasta is a heart-attack in a bowl, so I made a half recipe, which is two appetizer portions. It's exactly the right amount. We loved it. It's delicious. The only thing I wonder is why the recipe doesn't say to make a chiffonade of the sage. That's what I'd do.

The salad is excellent! A crisp, clean, refreshing foil for the rich pasta. And pretty! I will definitely be making this again.

• Fettucine with Creamy Sage Sauce (Fine Cooking #36, p. 55)
• Radish & Parsley Salad with Lemon (Fine Cooking #50, p. 18)
• 2003 Cusumano Insolia (Sicilia)