Green Noodles and Anchovies
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic clove||6 Large, halved|
|Canned anchovy fillets||4 Ounce, drained (2 Cans, 2 Ounce Each)|
|Butter||4 Tablespoon (Room Temperature)|
|Black pepper||1 Teaspoon|
|Green noodles||1 Pound, cooked al dente, drained|
In a saucepan, heat the oil, and brown the garlic.
Discard the garlic.
Stir one-half of the anchovies into the saucepan, cooking, over low heat until they have disintegrated.
Cut the remaining anchovies into 1/2-inch pieces and reserve.
In a warm bowl, place the butter and pepper, add the pasta, and toss.
Stir the cut-up anchovies into the hot oil-anchovy sauce.
Add the hot garlicky oil-anchovy sauce a spoonful at a time (to prevent the pasta from becoming gummy), tossing each time, until all the sauce is used, and it is well blended with the pasta.