Anchovy pasta
I have been working on a fish/pasta dish, with little success.
Someone recommended sardine and orange juice. As delectable as it might sound, it did not work.
Some brainstorming with Ann (my sous-chef) and dear June led to the idea of anchovy and lemon pasta. It may not be quite perfect. But it is pretty good.
Here it goes:
As usual, start with frying to golden a whole head of garlic and half an onion, diced of course.
Then add a grated courgette, and a chopped bunch of coriander leaves.
After reaching golden, please add the juice of two lemons and half a cup of wine.
When the moment seems propitious, add your already cooked pasta –preferably fresh pasta, very lightly cooked.
This should be the end. But for me the taste of the anchovies was a little too overwhelming.. So we then added some tomato paste — to the point where all the ingredients were in beautiful harmony.
Pretty good.
Buon appetito, piatto pulito!
PS. One photo includes Ann, along with Maria and Ian. Maria is the charming daughter of June’s sister, Lourdes. Ian, her husband, claims to be a master chef. But I have not tested him yet!