Pasta Bagna Cauda
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), chopped fine|
|Flat anchovy fillets||6 , chopped or mashed|
|Pasta||1 Pound, cooked al dente|
|Grated cheese||1 Tablespoon (Parmesan Or Romano)|
|Pepper||To Taste, freshly ground|
Heat the oil and the butter together in a small pan on very low heat.
In another pan cook the garlic in a bit of the oil until the garlic is soft.
Add the anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes.
Add to the pan of olive oil and melted butter.
Toss the cooked pasta with the sauce.
Add 1 whipped egg and cheese and pepper to taste.