I was cooking for myself tonight, so I decided to try
something that I know would not be a favorite of Patience. She appreciates “anchovies light” and
I’ve been anxious to try a little “anchovies heavy”.
INGREDIENTS:
1.
Spaghetti – linguine or angel hair could easily
be substituted
2.
Olive oil
3.
Garlic – 1 large clove pressed
4.
Anchovies – 4 fillets finely chopped
5.
White wine – about 2-3 tablespoons
6.
Red Pepper flakes
7.
Fresh oregano and tarragon
8.
Salt and black pepper
9.
Ciabatta bread cut into bite sized cubes
PROCESS:
Coat the bread in olive oil and toast on the stove top (or
oven if you prefer). Set aside.
In a small bowl mix the anchovies, garlic and wine and cook
in olive oil with the herbs and red pepper flakes until the achovies break down, in a skillet large enough to
eventually accommodate the pasta.
Add the pasta to the skillet along with some pasta water and
black pepper. and mix thoroughly. Serve with fresh herb garnish and the croutons.
COMMENTS:
If you love anchovies you will love this dish. All I can say
is I loved it and can’t wait to do it again – the next time I’m alone.
With a sprinkling of salt, the croutons are a great snack
with a glass of wine.
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