CookTeaser

A CookTale

Last evening Cathie had a steamed Artichoke with Mayo and I had Peppers and Anchovies, with a starch. Cathie had a true diet dinner, while I was kidding myself. Intentionally! I can’t begin to describe what a starch can do to enhance Peppers and Anchovies, which starts out with a great taste and then detonates in your mouth. What does it is the sauce — melted Anchovies and Garlic in EVOO, the Red Pepper Flakes and Parsley, topped with slivers of the real thing. I turned an appetizer into an appetizing dinner.

INGREDIENTS

2 Ounces of Linguine
Sea or Kosher Salt
1/3 Cup of EVOO
4 Garlic Cloves (thinly sliced)
6 Anchovy fillets (chopped for the pan)
6 Anchovy fillets (whole for the top of the pasta)
1 large roasted Red Bell Pepper (stemmed, seeded & thinly sliced)
1/2 Cup of fresh Bread Crumbs+ 1/4 cup plus 2 tablespoons grated Parmesan Cheese (there will be leftovers)
Pinch of Red Pepper Flakes (about 1/8 teaspoon)
1/4 Cup plus 2 TB of chopped Italian Flat Leaf Parsley
1 Half a Lemon

METHOD

1 Bring a pot of water to a boil add 1 TB of Salt.

2. Toast the Bread Crumbs in a TB of EVOO until they start to color. Remove to a bowl & when cooled, add 1/4 cup of Parmesan Cheese. Set aside

3. Meanwhile, heat the 1/3 cup of EVOO in a wide, deep, saute pan over medium-high heat. Add the sliced Garlic & the chopped Anchovies, cook for about 3 minutes, mashing the anchovies until they disintegrate. Add all but six of the sliced Red Pepper & cook for another 3 minutes, until they have softened. Add the Red Pepper Flakes, stir & remove the pan from the heat.

4. Cook the Linguine according to the package directions to al dente. When the Pasta is done, drain & add to the pan with the Anchovy & Pepper mixture. Add half of the the Bread Crumb mixture. Squeeze the Lemon Juice, (to taste) on the Pasta.

5. Plate & add the remaining Bread Crumb mixture & Parsley. Top with the six Anchovy fillets & the six Red Bell Pepper slices.