One-pot white wine pasta

While this pasta is reminiscent of scampi, piccata and vongole, it delivers something more -- a hard-to-pin-down complexity that comes from cooking the pasta not in water but in wine. Really! The pasta soaks up the wine’s layered flavors and piercing brightness, while the sharp alcohol evaporates away. Butter and anchovies round out the pasta to create a silky, savory sauce. Serve with seared chicken, shrimp or scallops, roasted mushrooms or a crunchy fennel or arugula salad.