Subj : St. Joseph 05
To   : All
From : Dave Drum
Date : Thu Mar 18 2021 10:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Joseph's Day Pasta
 Categories: Pasta, Seafood, Chilies, Breads, Vegetables
      Yield: 6 Servings
 
      9    Anchovy fillets in olive
           - oil; drained
           Salt
      1 lb Spaghetti
    1/2 c  Olive oil
      6 lg Garlic cloves; minced
        lg Pinch red pepper flakes
      2 tb Chopped fresh parsley
    3/4 c  Toasted fresh breadcrumbs
 
  Make the breadcrumbs in a skillet or in the oven.
  
  IN A SKILLET: Warm 2 tablespoon olive oil in a 10"
  skillet over medium heat. Add fresh breadcrumbs and stir
  to coat with oil. Cook, stirring constantly, until the
  crumbs are golden brown and crunchy, about 5 minutes.
  
  IN THE OVEN: Place fresh bread crumbs in a bowl with 2
  tablespoons olive oil. Using your hands or a fork,
  gently combine the ingredients. Spread the breadcrumbs
  on a baking sheet and place in a 350ºF/175ºC oven.
  
  Bake about 8 minutes, stirring a couple of times, until
  golden brown and crisp. Set the breadcrumbs aside.
  
  Put a large pot of well-salted water (about 5 quarts)
  over high heat and bring to a boil. Add 2 tablespoons of
  sea salt when the water comes to a boil. Add the
  spaghetti to the boiling water.
  
  While the spaghetti is cooking to al dente, make the
  anchovy sauce. Finely chop 6 anchovy fillets; cut the
  remaining 3 into 1/2" pieces; set aside. Heat the olive
  oil in a large skillet over medium-low heat. Add the
  garlic, red pepper, and finely chopped anchovies. Cook,
  stirring until the anchovies dissolve.
  
  Add 1/4 cup of the pasta water and bring the sauce to a
  rapid simmer for about a minute. Remove the skillet from
  the heat.
  
  Stir in the parsley and remaining anchovies. Reserve 1
  cup of the pasta water and drain the pasta.
  
  Add the pasta and 1/4 cup of the pasta water to the
  skillet with the anchovy sauce. Toss until the strands
  are well coated. Add some of the reserved pasta water if
  the mixture seems too dry.
  
  Set aside 2 tablespoons of the toasted bread crumbs. Add
  the remaining crumbs to the skillet and toss the pasta
  again. Transfer the pasta to individual serving bowls.
  
  Top each serving with a sprinkling of the reserved bread
  crumbs.
  
  RECIPE FROM: http://gianni.tv
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I was addicted to the Hokey Pokey but I turned myself around.
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