Wednesday, May 6, 2015

5-5-15  Spaghetti w Leek, Zucchini, and Anchovies

This dish has its origins in Wisconsin.  During our week at the whippet nationals in Oconomowoc, our motor home, along with many others, was parked in the  resort hotels parking lot.  Within walking distance was a small strip mall with several stores, including a rather up-scale looking Good Will store which had a large used book section easily seen from the sidewalk.  Of course I had now choice, and went in to check it out.  Much to my delight there was a collection of cook books in which I found thee two oversized books, in great condition, priced at $1.75 each.

 The Pasta book had a recipe for the Leek-anchovy sauce which I found interesting.  I thought it could be improved with the addition of a little wine and tomato paste.  I also cooked the vegetables over high heat long enough for them to begin browning, giving a rustic flavor to the meal.

1.     Olive oil
2.     Garlic- pressed
3.     Anchovy fillets – 3- finely chopped
4.     Leek  white and light green part thinly sliced
5.     White wine
6.     Basil fresh or frozen
7.     Tomato paste – 1 tablespoon
8.     Salt and pepper
9.     Spaghetti


Mix the garlic and chopped anchovies with 1 tablespoon of white wine, then cook in olive oil until the anchovies dissolve.  Add the Leek , Zucchini, salt and pepper, and Basil and cook over high heat, stirring frequently, until the vegetables begin to brown.  Turn down the heat, add a splash of wine and the tomato paste, mixing thoroughly.

Add the pasta to the sauce, plus pasta water as needed.  Drizzle with olive oil and serve with grated Grana Padonna cheese.


I had a lot of misgivings about this…until I tasted it.  It turned out to be a winner.  I loved the rustic appearance and taste, the combination of Leek and Zucchini with the Anchovy base is incredible.

NOTE – for all Anchovy haters – they add a richness to the flavor without an Anchovy taste.  Patience always tells me not to tell our guests when I use Anchovies in this way.

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