Anchovies

Anchovies are not the punchline they've been made out to be. These delicate, flakey fish fillets bring delicious salty flavor to a variety of dishes. Learn how to use anchovies in a way that highlights their flavor without the overt fishiness. Featured recipe is a creamy baked pasta, a simple dish that uses only two pots and makes for an easy weeknight meal or an ideal addition to a feast of the seven fishes holiday experience.

Baked Anchovy Pasta

Adapted from Bon Appetite: Baked Pasta with Anchovy Cream by Chris Morocco

Ingredients:

1 box of short pasta (like rotini or penne - whole wheat pasta will work well)

Kosher salt; black pepper

1/4 cup extra-virgin olive oil

2 large leeks, cleaned, white and pale green parts only, sliced thin

1 jar or tin of anchovies (about 15 filets), drained (rinsing is optional per taste)

6 garlic cloves, chopped

1 tsp crushed red pepper flakes

2 cups heavy cream

1/3 cup finely grated Parmesan, plus 2-3 Tbl. for topping

1 bunch asparagus, tops trimmed and stalk chopped in pea-sized rounds

Action:

1. Preheat oven to 400 degrees.
2. Cook pasta in a large pot of boiling salted water. Add asparagus tips and stems to pot with pasta and cook for 2 minutes. Only cook pasta to very al dente. Pasta and asparagus will finish cooking later in oven.
3. Heat oil in a large oven-proof skillet over medium. Add leeks and season with salt. Cover and cook, stirring occasionally, until softened and golden around the edges, about 5 minutes. Uncover and add anchovies, garlic, red pepper flakes, and black pepper. Cook, stirring occasionally, until anchovies are disintegrated and garlic is tender, about 5 minutes.
4. Add cream and 1/3 cup Parmesan. Bring to a gentle simmer and allow to thicken; taste and season with salt and black pepper as needed.
5. Add drained pasta and asparagus and toss gently to coat. Top with reserved Parmesan. Transfer to oven; bake for 8-10 minutes, then broil under high heat for an additional 4-5 minutes to lightly brown and crisp top. Optional: Top with chopped parsley and/or chives. Serve.