acciughe

Slowly sautéed spring onions and anchovy butter with fresh basil gives this pasta depth of flavor. 

Spaghetti With Spring Onion Cream, Squid, and Anchovy Butter

spring onions

12OZ. spaghetti (pasta di Gragnano, if possible)

11OZ. squid, cleaned

unsalted butter

anchovies

garlic

nutmeg

basil

olive oil

salt

Trim the spring onions, removing the green part, the roots and the outer sheath, and cut into slices. Sauté them in a saucepan over low heat in 2 Tbsp. oil for 25-30 minutes, until they begin to break apart; if necessary, add a few tablespoons of water if they become too dry. Remove from the heat and blend with a generous grating of nutmeg.

Slice the calamari into thin strips and chop some basil leaves.&nbsp;

Prepare the anchovy-infused butter: place 3/4 oz. oil-packed anchovies in a saucepan, mash them with a fork, and cook over low heat for 2 minutes. Add 1 stick of butter, melting it over low heat. Remove from the heat and add 5 chopped basil leaves.

Cook the spaghetti in a large pot of boiling salted water. Drain 2 minutes prior than the indicated cooking time on the package.&nbsp;

Sauté the squid in a pan with 2 Tbsp. oil, 1 unpeeled garlic clove, and a pinch of salt for 2 minutes. Add the spring onion cream and a ladleful of the pasta cooking water. Drain the spaghetti and add to the pan along with the flavored butter, and chopped basil. Stir well and cook for 2-3 more minutes until the spaghetti is al dente, then serve.

Sesame bread, capers, anchovies and egg sauce make for a salty and nutty topping in this scallops au gratin recipe.  

Scallops Au Gratin With Capers and Anchovies

butter

scallops,

sesame roll

lemon

pickled capers

anchovy fillets

chervil

dry white wine

sesame seeds

Prepare an egg sauce: beat the egg yolks with the juice of half a lemon and a pinch of salt; whisk over a bain-marie, slowly drizzling in the clarified butter until it is thick enough that it clings to a spoon.&nbsp;

Remove the scallops from their shells and wash both the scallops and the shells; sauté the scallops in a pan with a drizzle of oil for 2 minutes. Add 1/2 cup wine and let evaporate. Remove the scallops from the pan, setting the sauce aside.&nbsp;

Remove the crust from the sesame roll and chop the crust roughly.

Rinse 1 Tbsp. capers and chop them together with 3 anchovy fillets. Arrange the shells on a baking tray and place the cooked scallops inside. Baste with a bit of the cooking sauce, then top with the chopped bread and the chopped capers and anchovies. Top each scallop with 1 Tbsp. egg sauce and broil for 3 minutes. Serve garnished with chervil and sesame seeds.

Addictively crunchy breadcrumbs and salt-packed anchovies are powerful flavor combination for this pantry pasta. 

Tortiglioni With Anchovies

pasta

4OZ. salt-packed anchovies

3OZ. shelled walnuts, finely chopped

breadcrumbs

marjoram

Remove the bones from the anchovies and rinse them thoroughly to remove the salt.&nbsp;

Cook the pasta in a large pot of boiling salted water until al dente.&nbsp;

Heat the olive oil in a pan. Break the anchovies into pieces and add them to the pan with 2 peeled and slightly crushed garlic cloves. Add 6 Tbsp. bread crumbs and sauté. Add the finely chopped hazelnuts. Stir ensuring that the breadcrumbs and nuts brown and become crisp without burning.

Once the pasta is al dente, drain and toss in the pan to coat with the breadcrumbs. Remove the garlic, sprinkle with torn marjoram, and serve.

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