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| Serves 4 |
| 6 Tbsp. extra virgin olive oil |
| 1/2 C. dried bread crumbs |
| 5 cloves garlic, thinly sliced |
| 1/3 C. anchovy fillets packed in olive oil, drained and finely chopped |
| 1 Lb. spaghetti, cooked al dente |
| 2 Tbsp. red lumpfish caviar |
| 1/4 C. grated parmigiano reggiano, or other high quality parmesan cheese |
| 1/4 C. shredded fresh mint |
| Fresh ground black pepper to taste |
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Okay, so maybe it doesn't have anything to do with metal packaging, but we'd be shirking our heritage if we didn't involve food in the process somewhere! |
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| Dom's Pasta Asciuta with Anchovies |
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This is a Sicilian-style pasta asciuta, or dry pasta, featuring both seafood and mint, a North African influence. Anchovies have an unfortunate reputation because of the awful ones that are used as a pizza topping, but don't let them scare you away. Though a little adventurous, this pasta can be extremely sweet, and not at all what most expect. |
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1. Heat the olive oil in a large saute pan over high heat, then add the bread crumbs and saute, stirring vigorously, until they are golden brown. |
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| 2. Reduce the heat to low, and immediately stir in the anchovies and garlic, tossing them to cook, about 15-20 seconds. |
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3. Over the lowest heat, add the pasta, caviar, parmesan, mint and pepper, and toss to combine. Taste and adjust the seasonings, adding more olive oil if the pasta is too dry for your tastes, but be careful not to make it oily. |
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| 4. Garnish with additional cheese and pepper if desired, and serve. |
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