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This is adapted from a recipe for Christmas Eve Lasagna from Piedmont
Ingredients
1/2 cup butter, unsalted
8 Scalia Anchovy Fillets with Red Pepper, chopped
2 larges cloves of garlic, minced
1 pound long pasta, such as Spinosi Pappardelle or Spinosi Tagliatelle
1 Salti tablet, or 2 teaspoons salt
1 cup Aged Parmigiano-Reggiano DOP, grated
Freshly ground pepper
In a large, deep skillet, melt butter over medium heat, taking care that it doesn't burn. Add anchovies and garlic, and warm in the butter, mashing the anchovies with a wooden spoon.
Heat a large pot of water to boiling, adding the salt as it begins to boil. Cook pasta according to package (Spinosi pasta cooks in about 1 minute). Drain the pasta. Toss pasta and cheese with sauce. Sprinkle liberally with black pepper and serve immediately.
Adapted from "Celebrating Italy" by Carol Field
This pasta sauce would fit into a Christmas Eve Feast of Seven Fishes.
Ingredients
- 1/2 cup butter, unsalted
- 8 Scalia Anchovy Fillets, [2] chopped, or 8 Scalia Anchovy Fillets with Red Pepper Flakes [3]
- 2 large cloves of garlic, minced
- 1 pound long pasta, such as Spinosi Pappardelle [4] or Spinosi Fettucine [5]
- 2 teaspoons salt
- 1 cup Aged Parmigiano-Reggiano DOP, [6] grated
- Freshly ground pepper
In a large, deep skillet, melt butter over medium heat, taking care that it doesn't burn. Add anchovies and garlic, and warm in the butter, mashing the anchovies with a wooden spoon.
Heat a large pot of water to boiling, adding the salt as it begins to boil. Cook pasta according to package (Spinosi pasta cooks in about 1 minute). Drain the pasta. Toss pasta and cheese with sauce. Sprinkle liberally with black pepper and serve immediately.
Adapted from "Celebrating Italy" by Carol Field