Garlic Anchovy Sauce
|Olive oil||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm) (Mashed And Peeled)|
|Garlic||2 Clove (10 gm), mashed and peeled|
|Anchovy fillets||2 , chopped in 1/4-inch pieces|
|Anchovy fillets||2 , chopped in 1/4 inch pieces|
|Red pepper flakes||1⁄4 Teaspoon|
|Chopped flat parsley||2 Tablespoon|
|Chopped flat leaf parsley||2 Tablespoon|
1. In a skillet, heat the oil and add the crushed garlic cloves. Saute until they are a very light tan, then remove and discard them. Do not let the cloves cook longer than light beige or tan. Add the anchovy filet pieces and, with a fork or wooden spoon, stir until they dissolve in the oil.
2. Add the red pepper flakes and parsley pieces. Stir well and remove skillet from the heat. Pour the sauce over freshly cooked and drained pasta, and toss well to coat the strands.