sketch of Bob above the  recipe.

ANCHOVIE PASTA (Chris’)

In a frying pan, put 3 T. of anchovy oil and 2 T. butter. Add 1/4 t. or to taste of red pepper flakes. Cook 3 cloves of chopped garlic over low heat for about 1 minute (to season the oil). Cook 1/4 lb. of thin spaghetti per package directions to al dente. Chop 6 anchovies and add to oil breaking them with a spoon. Drain pasta, add to the frying pan and mix together. Stir in 2 T. of chopped flat leaf parsley. Sprinkle with a 1/4 c. of Parmesan cheese. Place on a serving platter.

Anchovie Pasta recipe is published in our December, 2014 Menu Minder, Issue #374.