15 min Dinner

Ratdog68

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Boil some salted pasta water, no oil.
Coarsely chop 5 big cloves of fresh garlic.
Finely mince two anchovy fillets.
Add spaghetti to begin to boil.
Roll up about ten fresh basil leaves, slice it fine.
Heat a large skillet over medium low heat.
Add 3T extra virgin olive oil to the skillet.
Sprinkle in some red pepper flakes.
Toss the anchovies and garlic into the skillet. Ignore the sudden "fishy smell", it'll fade away.
Two ladles of pasta water into the skillet.
Transfer pasta into the skillet before it's finished cooking.
Toss in the basil and finish cooking the pasta in the skillet.
Plate the pasta and top with some freshly grated parmesan.

I've never been an anchovy fan, but decided to try this recipe, it's good. The anchovies melt away and just blend into the sauce as a "what is that?" flavor with the first bite.
 

Ratdog68

LSB Official Story Teller
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You had me until you mentioned anchovy......
LOL... I'm with ya, love it w/o 'em. Kept hearing that if you mince them, use sparingly, they melt away and become part of a background blend of flavor. It works.
 

FrankT

Destin FL
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Well I eat anchovies so not an issue for me, sounds great RD
 
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