[JudyinCanada]

That sounds fascinating, Publius!

What a treasure that would be to have.

So, is that where the anchovy/pasta recipe originated?

[Publius]

Yes. It was a traditional dish for Christmas Eve, Ash Wednesday and Good Friday. I’ll be serving it for Christmas Eve this year.

[Publius]

Start with 1/3 cup olive oil in a skillet. Cut a whole lot of garlic into little pieces and add. Add 1 tsp crushed red pepper. Saute the whole thing.

Add the anchovies and 1/4 cup water so that the anchovies will break up and become a powder suspended in the oil.

Cook the pasta according to the instructions on the package. Pour the oil-garlic-red pepper-anchovies mixture over the pasta. (Cooked pasta is one of the most thirsty substances on earth, so it will absorb all that goodness.)

Serve with Parmesan, Romano or Asiago sprinkled on top.