LINGUINE WITH ANCHOVY SAUCE

SERVES 4 to 6

If you are like many people, you probably are not crazy about anchovies. Maybe you tolerate them on a pizza. You may have had them in Caesar Salad. Well, that was me until I was introduced to this pasta. Since then, it has become one of my favorite pasta recipes, and I have made many converts. As a matter of fact, I have two friends who request it nearly every time they come for dinner. (You know who you are.) It is a very quick, easy and healthy Italian main dish. This recipe works equally well with white or whole wheat pasta. For a variation, see the Pasta with Anchovy-Tomato Sauce recipe, which is linked below.

INGREDIENTS

• 1 pound linguine, fettuccini or spaghetti
• 1/4 cup olive oil
• 6 large cloves garlic, minced (more or less to taste)
• 4 ounces canned or jarred anchovy fillets, drained, rinsed and patted dry (see notes below)
• 3 tablespoons finely chopped fresh parsley
• Pepper to taste
• Freshly grated Parmesan cheese

Cook pasta in large pot of boiling water until slightly al dente, according to package directions.

Meanwhile, heat oil in small skillet over low heat. Add garlic and sauté‚ until soft, being careful not to brown. Add anchovies and stir until disintegrated. (Watch carefully and stir constantly. If necessary, reduce heat to prevent anchovies from browning. They will burn very quickly.) Add parsley and stir one minute more. Keep warm on lowest setting of burner until use.

Drain pasta, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and add the sauce. Toss well, adding the reserved water. Serve immediately, passing the Parmesan cheese.

Notes: Anchovies are very salty. Rinsing them with water before use removes some of the sodium. However, it is not necessary if you don't have an issue with salty foods. This recipe can easily be made in any amount. It can also be served as a side dish with, perhaps, a seafood entree.