6 to 10 anchovy fillets plus 2 tablespoons oil from anchovies
2 tablespoons olive oil
2 cloves garlic minced
2 teaspoons lemon zest (from 1 lemon)
1/4 cup fresh toasted bread crumbs
fresh parsley (for garnish)
Directions
In a large pot of boiling salted water cook pasta according to package instructions. Drain, reserving 1 cup pasta water. Return pasta pot to medium heat; add anchovy oil and garlic. Cook until fragrant, about 30 seconds.
Add anchovies and cook until they have almost dissolved, 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta; season with salt and pepper. Serve topped with breadcrumbs and parsley.
Immediately after viewing your beautiful video, I found myself searching for more. I was met with disappointment that there aren't any, but excitement that there WILL be more to come. Eagerly looking forward to what you produce next! […]
HI ATL, thanks for the suggestion! Like wine, there's two schools of thought on this. Blending can get you a more complex and nuanced flavor, especially if you're using lower quality miso, but you also tend to lose the identity and unique characteristics of each type of miso, when you do this. […]
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