Easy Pasta Dish, but Only if You Like Anchovies

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Easy Pasta Dish, but Only if You Like Anchovies

Postby Sheik Yurbouti on Sun Aug 13, 2006 8:25 pm

Really Quick Pasta (If You Like Anchovies)

The sauce can be made in the time it takes to boil the spaghetti. We’ve always called this “St. Joseph’s Spaghettiâ€￾, from an old Italian custom of serving it on St. Joseph’s Day (March 19th).

Ingredients

6 oz dry spaghetti :worship: :fsm_float:
1 small (2 oz.) tin of anchovies in oil (not white or pickled anchovies), drained
5 tbsp. olive oil
1/3 cup unseasoned bread crumbs
3 cloves of garlic, peeled and crushed
Red pepper flakes to taste
Salt to taste
Three bottles of beer

Procedure

Boil the pasta in a large pot of well-salted water according to directions.
Meanwhile, open one of the beers and enjoy while placing the garlic, 4 tbsp. oil and a few pinches of salt in a 3-4 qt. sauté pan or saucier. Set over medium low heat (go easy on salt here, because the anchovies will be salty). Stir occasionally until the garlic just begins to turn golden, about 3-4 minutes (don’t brown the garlic). Remove and discard the garlic. Add the red pepper flakes and the anchovy filets. Mash the anchovies with the tines of a fork until they dissolve completely, about 2 minutes. Remove from the heat and add the well-drained pasta to the sauce. Toss to coat with the sauce, then transfer to a heated bowl or the empty pasta pot. Return the saucier to medium high heat. Add the remaining tbsp. of olive oil, allow it to heat for a few seconds, then add the bread crumbs. Continue stirring with a fork until they begin to toast and darken, about 2 minutes. Toss the bread crumbs with the spaghetti*. Add a splash of raw extra-virgin olive oil, if desired. Open the other two beers and serve along with the pasta. Serves two.

* this is easier with two people; one to lift and toss, the other to pour on the bread crumbs.
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Postby Bob the Unbeliever on Sun Aug 13, 2006 9:44 pm

Except that I'm allergic to most fish, it sounds wonderful.

I especially like the 3 bottles of beer part as cooking instructions :D
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Beer

Postby black bart on Mon Aug 14, 2006 9:58 am

Bob the unbeliever wrote:

I especially like the 3 bottles of beer part as cooking instructions


You don't get that with Delia Smith! This sounds nice ...it's even faster than my frozen peas, ham and parmesan recipe.
The smoke wafted gently in the breeze across the poop deck and all seemed right in the world.
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Postby Sheik Yurbouti on Mon Aug 14, 2006 10:09 am

A good, flavorful sausage would be an excellent alternative. Actually, there are a bunch of variations on this, including a vegan version using about a half-tablespoon of tomato paste (stir it in the hot oil until it melts and begins to darken - be careful, it burns easily) followed by one or two diced fresh or canned tomatoes. Just adjust salt and/or oil levels to suit the ingredients, and adjust the timing so that the sauce finishes first (the sauce always waits for the pasta :wink:, never the other way around). Feel free to adjust the garlic and beer levels, too!

What makes it "St. Joseph's" spaghetti are the bread crumbs, said by tradition to represent the carpenter's sawdust.
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