Pasta con Alici is pasta with anchovies – for garlic and anchovy lovers only!
Melt 1/4 cup butter and 1/2 cup olive oil in a small pan.
- 6 cloves garlic, peeled and sliced paper thin
- 2 ounces top quality anchovies (the kind that come in a glass jar and taste good), drained, and thoroughly rinsed
- freshly ground black pepper
Mix and mash the anchovies in to the oil until completely dissolved but do NOT let the garlic brown.
Serve over 1 pound of gluten free spaghetti – normally you would use angel hair pasta, but there is not currently a gluten free angel hair pasta available, so use the Bionaturae brand of gluten free spaghetti cooked al dente, mix with the sauce, and serve immediately. Do not add any salt as there is residual salt in the anchovies, even after rinsing.
The sauce can be made a few hours before serving.1