The other night I got a gift from my friend Tracy... Tracy is married to Corey Woodruff, an awesome photographer who is responsible for our Food Blog Mafia portraits. Well, Tracy makes some fantastic pottery, and she made me a little dish that grates garlic!! Have you ever? It's so awesome.
The next night I was on a mission to make something that involved grated garlic. Googling "grated garlic" I found this Gordon Ramsey recipe for spaghetti with anchovies, garlic, etc. etc. The anchovy is what made this a winner, as I had tried to get STL Bites' Bill Burge to split an anchovy pizza with me a couple nights before and he refused... I had been craving the salty buggers ever since!
Here is my interpretation of the recipe:
Linguine with Anchovies, garlic, etc.
-8 oz. linguine, cooked
-2 Tablespoons olive oil
-1 2oz. can of anchovies, drained and chopped
-4 cloves garlic, grated
-1 large shallot, chopped fine
-1 1/2 Tablespoons butter
-Splash of white wine
-Italian flat leaf parsley
-Zest from 1 small lemon
-about 1/2 cup of grated Parmesan cheese
-2 Hard-boiled eggs, roughly chopped
-Cook the anchovies, garlic, and shallot in the olive oil until the shallots are softened and the anchovies have mostly dissolved. Add the butter and cook until it melted. Add a splash of wine, and let reduce slightly. Toss in the cooked pasta until well coated. Toss in the Parmesan, lemon zest and parsley. Serve, garnished with eggs. Makes 2 generous servings.
This is a very simple and quick dinner, but so rich and packed with flavor. Very satisfying. I don't recommend bringing the leftovers to work to eat in your cubicle the next day though... smelly. Yummy, but smelly. Sorry Co-workers!
I will definitely have to try this. I love anchovies! They are a must every time I get Shakespeare's Pizza in Columbia (pepperoni, black olives, anchovies). By the way, we loved the edamame/sesame salad. I've made it twice already. :-)
Thanks so much for the shout out!
And for what it's worth, the grating dish also works great on fresh ginger. Mix grated garlic, grated ginger, some soy sauce, a splash of sesame oil, some honey and a little rooster sauce and you have a wonderful dipping sauce for potstickers.
This is an absolute classic. A stripped-down variant of this is one of my favorite go-to dishes.
Another thing to try is tossing it with some toasted herby breadcrumbs instead of the Parmesan.
What an awesome dish! Does this dish have a special name?
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