Wednesday, April 22, 2009

Dinner last night.
Linguine with olive oil, crushed garlic and anchovy.

Boil the linguini appx 8-9 minutes (De Cecco if you can find it)
(Should only be nearly al dente, it will become perfect in the pan later on)

Heat 4 tbl spoons of olive oil in a pan, crush 2 cloves of garlic and drop into the oil.
Let simmer for 2 minutes and then remove.

Mash 4-5 anchovy in the pan with a fork together with a pinch of pepperoncini and let simmer for a while.

Drain the pasta (get all the water and vapor out or the sauce won't stick the way you want it to)

Now, throw the pasta into the anchovy oil and fry for 3 minutes on high heat.

Devour with a light Red. (why not a slightly chilled Beaujoulais Noveau?)

And, as always there's a little something for the nerds.
Notice the vintage Sabatier knife.
1960's, carbon steele, and sharp like a motherfucker.

Buon appetito tutti!

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