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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PASTA CON ALICI (ANCHOVY)

From: Chris Fennimore
Primary category: Entrees

From the cookbook: Feast of the Seven Fishes   


INGREDIENTS:

1 pound pasta (we use capellini)
1/4 cup olive
2 cans flat anchovies (with the oil)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
3 tablespoons chopped parsley
DIRECTIONS:
Heat the olive oil in a small saucepan. Add the garlic and cook until just starting to turn light brown. Add the anchovies and turn off the heat. Stir until the anchovies are dissolved. Add the black pepper and parsley. When the pasta is cooking, add about 1/2 cup of the pasta water to the sauce. Drain the pasta and put back in the boiling pot. Pour about 3/4 of the sauce into the pot and stir to coat the pasta. Pour the pasta onto a platter and top with the remaining sauce and some additional parsley.

ingredients(s): anchovy, garlic, olives, pasta,

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PASTA CON ALICI (ANCHOVY) - REVIEWS

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