Pasta Bagna Cauda
The recipe is from this book.
1/2 cup olive oil
1/4 lb (1 stick) unsalted butter
3 to 5 garlic cloves, finely chopped
6 flat anchovy fillets, chopped or mashed
1 lb pasta, cooked al dente
1 egg, beaten
Grated cheese (Parmesan or Romano)
Pepper, freshly ground
Heat the oil and butter together in a small pan on very low heat. In another pan cook the garlic in a bit of oil until the garlic is soft. Add the anchovy fillets to the garlic and cook until they dissolve into a paste, about 5 minutes.
Add the oil and butter mixture to the achovy garlic paste. Add the cooked pasta, egg, cheese and pepper and toss to coat.
I only made a half recipe, except I still used a whole egg.
This was pretty good. I used shrimp noodles for the pasta and it still wasn't too fishy.