Anchovies are so underrated

You will need:

pasta_1

For anchovy paste:

  • 1 to 2 garlic cloves to taste, peeled,
  • 3 anchovy fillets, rinsed
  • 2 teaspoons capers, rinsed
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped onion
  • 1 to 2 teaspoons fresh lemon juice

For asparagus:

  • 1 pound thin pencil asparagus, cleaned and trimmed
  • 1 small garlic clove, chopped
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons of water

Fresh pasta (I used Tagliatelles) – 250g for 2

Parmesan cut in strips – as much as you want.

Steps:

To prepare the anchovy paste:

  1. Chop the garlic, anchovy fillets and capers and mash to a paste.
  2. Heat 2 tablespoons of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), 3 – 5 minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice. Set aside for minimum 15 minutes. The flavors will mellow.

To prepare the asparagus:

  1. Heat 2 tablespoons of the olive oil over medium heat in a small skillet.
  2. Add the chopped garlic and asparagus. Cook for 3 minutes then add the water.
  3. Season with salt and pepper. Let it cook until tender. In the meanwhile, cook the fresh pasta in boiling water.

Once the pasta is cooked, add the anchovy paste and mix thoroughly. To assemble, put a portion of pasta in a hollow plate. Line up the asparagus as you wish. I tried to make a fire pit lol Garnish with some parmesan strips. Enjoy!

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