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Mario’s Anchovy Pasta

August 3, 2011

Why do anchovies get such a bad rap? why would anyone want to ‘hold the anchovies’ and their delicious salty goodness?. I was reluctant to try anchovies for a long time, assuming they must be gross because the people on TV seemed to think so. Well, let me tell you, the sitcom folks don’t know what they’re talking about.
This anchovy recipe comes compliments of my husbands italian barber. We call it ‘Mario’s pasta’ around my place, but I’ll bet you’ll be calling it damn tasty.
In the time it takes to cook the pasta, you can throw all the sauce ingredients together, open up a bottle of your favorite chilled white and you’ve got yourself an elegant menu suitable for a dinner party and still have lots of time to relax and enjoy your guests.

Mario’s Anchovy Pasta

10 Anchovy fillets
2 cloves minced garlic
1/4 cup fresh flat leaf italian parsley, chopped
12 shrimps, dried on paper towel and chopped into bite size pieces
1 tsp chili flakes
1/2 tbsp fresh black pepper
2 tbsp olive oil
1 pkg good quality spaghetti
1/2 tbsp unseasoned breadcrumbs

1. Add pasta to boiling salted water and cook according to package directions. Reserve at least 1 cup of starchy cooking water
2. While pasta is cooking, heat olive oil in skillet until it’s shimmering
3. Add chili flakes and anchovies. Break up anchovies with a wooden spoon.
4. Toss shrimp with black pepper and breadcrumbs and add to pan
5. Add garlic when shrimp is just about fully cooked.
6. Drain pasta and toss with shrimp/anchovy mixture.
7. Add enough of the pasta water to diminish the ‘stickiness’ and give the dish a nice consistency, but be careful not to add so much water that it gets soupy
8. Add parsley and parmesan to taste


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