Bucatini with Egg and Anchovy Sauce
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick

This kind of preparation is known as a "midnight" pasta or what the Italians call a spaghettata, a pasta dish made late at night when one returns home from the theater or a movie.  It's quite satisfying when you're hungry and don't want to put much effort into preparation and cooking.  You can use spaghetti if you don't have bucatini in the house. 

[photo: Clifford A. Wright]

Yield: Makes 3 to 4 servings
Preparation Time: 20 minutes

3 tablespoons extra-virgin olive oil

1 large garlic clove, finely chopped

6 salted anchovy fillets, rinsed

1/2 pound bucatini

1 teaspoon finely chopped fresh parsley

1 medium egg, hard-boiled, shelled and finely chopped

Freshly ground black pepper to taste

Freshly grated Parmigiano-Reggiano cheese to taste

1. In a small skillet, put the olive oil, garlic, and anchovies and heat over low heat until the anchovies melt into the olive oil.  Turn the heat off.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a serving bowl or platter and toss with the melted anchovy mixture, then sprinkle on the chopped egg and parsley and toss again.  Serve with black pepper and parmigiano cheese to pass around.

Variation: 

Note: 

Posted: 12/17/2006