Foodstuff: Just try it

Hate anchovies? Me, too!

Their oily containers that drip everywhere, their weird whiskers, their distinctive smell when you pull them out of the tin. Blech. But… could my Food Network super idols cure me of my fish fears with promises of a sexy, Italian seaside springtime on a plate?

I whipped up this pasta recipe after watching Bobby Flay prepare it for the great Ina Garten on her Sunday show, “Be My Guest.” It obliterated my anchovy angst, could not have been easier to prepare, and was exceedingly impressive on the plate for any guests you, like Ina, might want to host.

Fettuccine with anchovy butter*

Serves two
Kosher salt
Four to six oz. store-bought, fresh fettuccine
Anchovy Butter, recipe follows
Freshly-ground black pepper
Three tablespoons finely-chopped chives
Extra-virgin olive oil, for garnish
Toasted Garlic-Lemon Breadcrumbs, recipe follows

Anchovy Butter:
Twelve tablespoons unsalted butter, softened to room temperature
Six to eight anchovies packed in oil, patted dry
Kosher salt and freshly-ground black pepper

Toasted Garlic-Lemon Breadcrumbs:
One tablespoon olive oil
One tablespoon unsalted butter
One garlic clove, finely chopped to a paste with the side of a chef’s knife and a pinch of kosher salt
Half a cup panko breadcrumbs
Kosher salt and freshly-ground black pepper
Finely-grated zest of one lemon

Prepare anchovy butter. Combine butter and anchovies in a food processor, and process until smooth.** Season with salt and pepper, pulse to combine, and set aside.

Prepare breadcrumbs. Heat the oil and butter in a large sauté pan over medium heat until the butter has melted and the mixture begins to shimmer. Add the garlic and cook, stirring continuously, until soft and lightly golden brown, about one minute. Add panko, and season with salt and pepper and cook, stirring occasionally until the breadcrumbs are golden brown and toasted, about five minutes. Stir in lemon zest, and transfer to a plate in an even layer to cool. Use immediately, or store in an airtight container in a cool, dark place for up to two days.***

Prepare pasta. Bring a large pot of water to a boil. Season the water generously with salt. Add fettuccine, and cook until pasta rises to the top of the water, about three to four minutes, stirring occasionally to prevent sticking. Reserve one and a half cups of the pasta water and drain the pasta well.

Transfer the drained pasta to a large sauté pan, add a few splashes of the pasta water and some of the anchovy butter to the pan, and toss to combine. Allow the butter to melt and coat the pasta, adding additional pasta water and butter, if needed, to reach the desired consistency. Season with salt and pepper, add the chives, and toss to combine.

Transfer to a serving bowl or divide among individual plates, garnish with a splash of olive oil, and sprinkle with some of the Toasted Garlic-Lemon Breadcrumbs.

COOK’S NOTES

* The key here is to buy the absolute best ingredients you can find. I got my pasta at La Pastaiola and the butter and fish at Meat and Cheese Restaurant and Farm Shop. Don’t skimp!

** The only way this works is if you add hot pasta water to the food processor to soften and incorporate liquid. Otherwise, you can get the same results by simply melting the anchovies in the butter in a large pan on medium heat. Leftover butter also freezes well for a new batch of pasta later on.

*** This makes way more breadcrumbs than you need, but they’re great left over if you freeze them and thaw them. To re-crisp, spread breadcrumbs on a baking sheet and toast in a 300 degrees oven for five minutes and put on any other pasta in the future!

This dish is a real stunner and will have you dreaming of an off-season Amalfi Coast sojourn in no time. Just trust me, and give those slimy little suckers a go. Buona primavera!

Katherine Roberts is a mid-Valley based writer and marketing professional who should be knee-deep in off-season wine and taco tasting by the time you read this. She can be reached via her marketing and communications firm.