[Publius]

I use a lot more than 2 cloves of garlic when I saute the garlic and anchovies. I use half a bulb with each clove cut somewhat thin. (Garlic is your friend; just treat it with respect.) The anchovies won't break down in olive oil, so I add water at the last minute. Anchovies break down easily in water.

Once the pasta is boiled, I pour the anchovy/oil/water mix over the pasta. Cooked pasta is one of the thirstiest substances on earth, and it will absorb anything you throw at it.

I don't use capers for this. I only use capers for Sicilian Cod Stew or to make an appetizer of capers/smoked clams/lemon juice.

You can use Parmesan, which comes from cows, but I prefer Romano, which comes from goats. Asiago is also good, but you can't grate that; its consistency makes it better for shaving than grating.

[JudyinCanada]

Thanks!

Darn....I thought the capers went into this. Now, we have mussel season coming up and we always steam a huge pot of mussels once or twice, with a garlic, lemon, tomato, olive oil type sauce/dip. Would capers go with that?

So, no capers, and up the garlic. Got it.

[norsky]

wow, fancy chef’n