Pasta Trigiani — Robert St. John
In a large skillet over very low heat, warm the oil and garlic being very careful not to burn. Allow the oil and garlic to infuse for 10 minutes. Again…
Ingredients
- 1 lb. Dry angel hair pasta
- 1 gallon Water
- ¼ cup Kosher salt
- 1 ½ cups Extra virgin olive oil
- 3 Tbl Garlic, minced
- 2 each – 2 oz. tins anchovies (about 3 per person)
- ¼ tsp Crushed red pepper
- 2 Tbl Reserved pasta water
- ¼ cup Romano Pecorino, grated
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