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Pasta Bagna Cauda | by sweet mustache
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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.

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Taken on June 21, 2008