VERMICELLI WITH HOT PEPPER AND ANCHOVY
Vermicelli piccanti alla Calabrese
Calabria-Basilicata (Lucania) Preparation - Easy; Prep: 10 - Cook: 15 Serves 4 Vegetarian; Q&E
INGREDIENTS:
- 12 anchovies packed in oil, drained and chopped
- 5 cloves garlic, peeled and chopped
- 5 T extra virgin olive oil
- 1/2 peperoncino, or 1/4 t red chili flakes, more to taste
- 2 T fresh parsley, chopped
- 1 lb vermicelli, angel hair or spaghettini
- Salt
- Water
Pasta pot, frying pan.
METHOD:
- BRING the pasta water to a boil and cook pasta.
- MEANWHILE, in a large skillet heat the olive oil.
- ADD the garlic and sauté till golden.
- ADD the chili pepper and sauté for a minute more.
- ADD the anchovy and mash into a puree with a fork.
- DRAIN pasta lightly reserving a 1/4-cup of the water.
- POUR hot anchovy sauce onto pasta.
- TOSS moistening with a tablespoon or two of the pasta water if you like.
- SPRINKLE with parsley.
- SERVE.
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