| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil; (up to 3) |
| 2 | Minced anchovy filets; (use anchovy paste if you like) (up to 3) | |
| 6 | Cloves minced garlic; (up to 8) | |
| 1/4 | ts | Crushed red pepper |
| 1/2 | ts | Salt; (omit if you don't want it) |
| 9 | oz | Angel Hair; (I use the variety that is in the chilled case at the grocery store), up to 1 pound |
| Chopped fresh herbs as follows; (adjust as your own tastes dictate) | ||
| 2 | tb | Sage |
| 3 | tb | Sweet Basil |
| 1 | tb | Mint |
| 1 | tb | Thyme |
| 1/4 | c | Italian Parsely |
| 2 | tb | Rosemary |
| 1/4 | c | Cilantro |
INSTRUCTIONS
While waiting for pasta water to boil, heat a skillet with the olive oil, add the garlic and anchovy. Saute until the garlic gets soft and fragrant then add the crushed red pepper. Boil the pasta until al dente, drain and dump in the skillet. Dump the chopped herbs on top of the pasta and toss until well coated. Transfer to your serving dish and serve immediately. What wine to accompany this you ask? I prefer a Chianti Classico Riserva, but my wife likes Pinot Grigio. We served all the above (and more!!) to friends recently to rave reviews. Posted to FOODWINE Digest by Carl Geenen <C.Geenen@EASYSTEMS.COM> on Feb 17, 1998
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