dymoonblog

SERVES 2–4

INGREDIENTS

⅓ cup olive oil
4 cloves garlic, mashed into a paste
1 (2-oz.) tin oil-packed anchovies, mashed into a paste
Pinch crushed red chile flakes
4 tbsp. butter, cubed and chilled
8 oz. spaghetti
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
Freshly grated parmesan, for garnish

INSTRUCTIONS

1. Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2–3 minutes. Add anchovy paste and chile flakes; cook until deeply caramelized, about 5 minutes. Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.

2. Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes.

3. Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat. Divide among serving bowls and garnish with parmesan.

This was another recipe found on the Martha Steward.com site..  Roasted red Pepper salad with Anchovy white beans   .>

Arugula, roasted red peppers and white bean salad……Dressing: 2 anchovy fillets, minced 1 clove garlic, minced 2 tsp sherry vinegar 3 tbs olive oil 1/4 c chopped fresh parsley, 1 minced garlic clove, 2 tsp sherry vinegar, 3 tbs extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley