Do you ever have those days where you eat your lunch on the way to work? And you go to work at like 8:30? And you had breakfast already at like 7? Um, yeah, me neither. Today was definitely not like that...
I am not quite sure where the midieval-girl-will-eat-anything-not-affixed-to-surface hunger came from this morning, because we had a lovely dinner last night. Thursday nights seem to find me making pasta often, since it's so simple and comforting. A sign the weekend is almost there.
I ventured boldly into the world of tinned fish: anchovies. I was honestly surprised by what I found. They are boney little suckers! I reserved the oil, and then rinsed the fish thoroughly using a mesh strainer. I am not entirely sure if I should have tried to pick out all of the little splinter sized pieces of cartilage, but they seemed so thin, and I wanted to eat dinner before next week, so I said what the heck. We didn't notice them at all.
What do you do with your anchovies? I guess cartilage doesn't exactly melt, but they were undetectable. I will definitely cook with anchovies again-- they lent a lot of depth to the dish.
Spaghetti with Anchovies, Zucchini, Pine Nuts and Red Pepper Flakes
6-7 anchovies, oil reserved, rinsed and picked over
1TB olive oil
2 zucchini, thinly sliced
5 cloves garlic, finely chopped
1/4 c toasted pine nuts
2tsp lemon zest
1 tsp red pepper flakes
Salt and Pepper to taste
handful of Italian flat leaf parsley, chopped
1/2 lb spaghetti
Cook pasta according to directions, drain, and reserve 1c pasta water. Meanwhile, heat anchovy oil and olive oil in large skillet. Add anchovies, and saute over medium-low heat for about 3 minutes. Add garlic and red pepper flakes. Saute over medium-low heat for another 3 minutes. When garlic is soft, add zucchini to skillet, and combine ingredients with spoon. Saute over medium heat until zucchini softens and becomes translucent, about 5-7 minutes. Season to taste.
Take mixture off of heat. Add pine nuts, parsley, lemon zest and cooked pasta to mixture in skillet. Combine thoroughly. Add cooking water as needed, until desired consistency is reached. Serves 4.