Recipe for one hungry biatch, which contains anchovies and bottarga.
- 100gr Spaghetti Numero Cinq (if Barilla)
- a small tin of anchovies (30gr drained)
- garlic to your taste (I used 2 cloves)
- tinned plum tomatoes (three from the tin, don't use any juice; you can save it for your next tomato sauce recipe)
- 2 tbsp EVO oil
- Bottarga (a teaspoon or two, to be sprinkled on top of the dish just before eating)
- dried chilli flakes (very little if used, but optional)
Pause "The Night Manager" and let Tom Hiddleston's tushy hanging there on the screen.
Bring water to the boil, weight 100gr of Spaghetti on your posh digital scale, add to the water and let cook according to package instructions, ie. al dente.
Take a pan large enough to contain spaghetti after they're drained and add EVO oil and your naked garlic passed through the garlic crusher.
In the meantime, drain your anchovies, cut them thinly, as thinly as you can, and once the garlic is nice and fried (still the colour of cream, do not let it burn) add on to the pan.
Open a can of Plum Tomatoes and pick three juice ones; add to the pan and crush with a fork.
Add chilli if using, and let simmer for around 10 minutes.
Drain the pasta well and add to the tomato sauce pan.
Mix well, transfer to bowl, add one or two teaspoons of Bottarga if a) you know what it is and/or b) you have any and/or c) you like it.
Annaffia with Vermentino di Gallura.
Eat.
Go back to Tom.
Laters.
