Well, I am on the first step of the journey; a visit with Mom before heading to Italy. I will spend a few weeks showing my grandkids the highlights of Italy with their parents in tow and then head south for the first day of class, January 8th. I can hardly believe it.
Here in Florida it is warm and green but it still feels like Christmas and when my brother and I were left to our own devices for dinner, we made a plate of pasta. Here is the recipe for a dish we always have on Christmas Eve. it’s called Aglio e Olio con Alice. (Garlic and Olive with Anchovies) Don’t make a face, you can’t even taste the anchovies, they act as the salt in the dish and if you ever ate Thai food, it is loaded with fish sauce (made from fermented anchovies) – so get over it and try this recipe.
Aglio e Olio con Alice
9 cloves of garlic – smashed, sliced or chopped – your preference.
1/2 cup of good olive oil
1 can of flat anchovies
1/2 cup of toasted bread crumbs (you just brown them in a dry skillet and set them aside for later)
1 pound of linguine
Get the salted water going for the pasta.
Heat up a large skillet and add the olive oil. When it is warm add the garlic and barely toast it. Do not let the garlic get too brown.
Add the can of anchovies and the oil it is packed in and stir to break it up. You can take it off the heat and mash the anchovies until they disappear or leave them in bigger pieces- your preference.
When the pasta is al dente take one scoop of water from the pot and add it to the oil and garlic mixture.
Drain the pasta, add it to the skillet and toss until all the pasta is coated.
Serve it and pass the crumbs which are sprinkled over the top of the pasta as you would do with cheese.
Enjoy. Talk about a 15 minute supper!