| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1993 |
1 |
servings |
INGREDIENTS
| 3 |
|
Drained flat anchovy fillets |
| 1 |
|
Garlic clove; chopped |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Plain yogurt |
| 2 |
|
Scallions; minced |
| 3 |
tb |
Minced fresh parsley leaves |
| 1 |
tb |
Minced fresh dill |
| 1/2 |
lb |
Rotelle or fusilli |
| 6 |
|
Cherry tomatoes; quartered |
INSTRUCTIONS
Mince and mash the anchovies, the garlic, and a pinch of salt to a fine
paste and in a large bowl whisk together the paste, the mayonnaise, the
yogurt, the scallions, the parsley, and the dill. In a saucepan of boiling
salted water boil the pasta until it is tender and drain it in a colander.
Rinse the pasta under cold water and drain it well. Add the pasta to the
dressing, tossing it to coat is well, and stir in the tomatoes gently.
Serves 2.
Gourmet August 1993
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