Anchovy Sauce Recipes

Steps:

• Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
• Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
• Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

Steps:

• Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
• Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Steps:

• Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
• Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
• With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
• NOTE: to coddle eggs, boil in the shell for 30-60 seconds.

Steps:

• 1/2 pound pasta for 2 generous servings.
• Prepare the sauce while the pasta water is boiling.
• I like to use vermicelli.
• In a small skillet melt the butter.
• Add minced garlic.
• Cook until golden brown until it smells toasted.
• Do not let it scorch or it will taste bitter.
• When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
• Cook and stir until the anchovies dissolve.
• If the pasta is not cooked yet, turn off the heat.
• When the pasta is cooked, finish the sauce.
• Add light cream to the sauce, and cook until it comes to a rolling boil.
• Pour over the well drained pasta and toss vigorously.
• Serve with parmesan cheese.