|Image from silver marquis|
- olive oil
- 2 anchovy fillets
- 3 cloves garlic, finely chopped
- hot pepper flakes (as much as you like)
- 1 cup white wine (or amayl)
- 14 oz canned tomatoes
- chopped parsley (amayl)
- 1-2 tbsp butter
- 1/2 lb spaghetti
- Get the pasta going by setting a pot of water to boil; follow package directions.
- Drizzle 4 tablespoons oil into a thick-bottomed pot (I use a wok).
- Set to medium heat and put anchovies in; mash down with wooden spoon until they melt into the oil, all while thinking about how the gray fillets wiggling in the hot oil kind of resemble Unseelie flesh as described in the Fever books by Karen Marie Moning.
- After about a minute, hurriedly put in garlic and hot pepper flakes so that you don't get so grossed out you have to scrap dinner and go out. Lower heat to meduim-low.
- Once garlic is soft, add white wine and briefly raise heat so it boils down.
- Add tomatoes, lower heat to medium-low again and stir. Add salt and pepper to taste.
- Once done, drain pasta and put back in pot to mix with butter and most of the parsley. Add a few spoonfuls of sauce and mix with spaghetti, too.
- Put pasta in bowl and spoon over sauce; sprinkle some of the leftover parsley on top. Eat while reading Shadowfever.
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