Anchovy & Garlic Pasta
1tin anchovy fillets in olive oil, 47 to 55 gram tin
6 clovegarlic, smashed and minced
2-3spirals fettuccine pasta
·black pepper to taste
·fresh parsley, chopped, optional
·parmesan cheese, grated, optional
How to Make Anchovy & Garlic Pasta
- For the anchovies, I have used small tins (cans) and jarred fillets, both in olive oil. The tin are easy, just one tin needed, for jarred (normally fragile fillets or rather mush) use two big spoons of anchovy 'mush' and oil.
- Fettuccine that I buy, and all brands that I have seen here, the pasta is in little spirals in the package. I normally use 2-3 spirals for 2 servings. This is a 250 gram pack that has 6 spirals, this is imported from Italy and is surprisingly low cost. One spiral is about 40 grams. You can also use spaghetti or even soba noodles. Amount to use is for 2-3 servings.
- Cook pasta in a pot of boiling salted water until just tender, about 5 minutes, drain well, and set aside. If using soba noodles, cook in unsalted boiling water until tender then drain well.
- Heat a heavy non-stick skillet over low heat, add the garlic and open the tin of anchovies and dump the contents into the pan (if using jarred, about 2 spoon plus oil), season with black pepper to your liking, use a spatula to break up the anchovies a bit most will basically melt into the olive oil, cook until garlic just begins to brown, 3-5 minutes.