Tagliarini With Lemon Anchovy Sauce
Serves 4
Recipe By: Lynne Rosetta Kasper
Published in: The Splendid Table: Recipes from Emilia-Romagna, the
Heartland of Northern Italian Food
Sauce
10 whole salted anchovies -- or two 2-ounce cans anchovy filets
1 cup cold water
6 tablespoons extra-virgin olive oil
6 tablespoons minced Italian parsley
1 large clove garlic -- minced
1/2 cup water
2 large fresh tomatoes -- cored, peeled, and chopped, or 6 canned
plum tomatoes, drained and crushed
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste
Pasta
6 quarts salted water
1 pounds imported dried tagliarini -- linguine, or spaghetti
1 tablespoons minced Italian parsley
Working Ahead: The sauce cooks in no time and is best made just
before serving.
Preparing the Anchovies: If you are using salted anchovies, rinse
off the salt, then open each up like a book, and gently pull away the
backbone running down the center. Soak the anchovies 10 minutes in
the cold water; then drain and coarsely chop. If using canned
anchovies in oil, rinse them and soak in cold water 10 minutes. Drain
and coarsely chop.
Making the Sauce: In a 12-inch heavy skillet, heat the oil over
medium heat. Add the parsley and cook slowly, lowering the heat so it
sizzles gently. Cook only 1 minute, or until the green herb darkens.
Stir in the drained anchovies and cook over medium-low heat for 30
seconds. Add the garlic and saute, stirring frequently, 2 minutes or
until the small pieces turn golden, taking care not to burn it.
Immediately stir in the 1/2 cup water and cook over low heat about 2
minutes, or until the anchovies are melted. The goal is not to
evaporate the water, but simply to melt down the anchovies. Blend in
the tomatoes and lemon juice, raise the heat to medium, and cook 1
minute. Generously season the sauce with black pepper. Remove the
skillet from the heat.
Cooking the Pasta: Have a serving bowl and shallow soup dishes
warming in a low oven. Bring the salted water to a fierce boil. Drop
in the pasta, stir to separate the strands, and cook about 8 minutes.
Taste a strand for tender texture with some firmness or bite. Drain
immediately in a colander.
Serving: Return the sauce to high heat and quickly bring it to a
boil. Immediately add the cooked pasta, and toss to coat it with the
sauce. Turn out into the serving bowl, sprinkle with the tablespoon
of parsley, and serve. (No cheese accompanies this dish.)
Recipe Notes
Serves 4 to 6 as a main dish, 6 to 8 as a first course
The unusual but winning combination of lemon and tomato come together
in this saute of garlic, parsley, and anchovy. Served as a main dish,
it makes a fast and satisfying weekday supper. This recipe comes from
the cooks of Modena's and Ferrara's Jewish communities.
http://www.terrypogue.com/Terry
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