I have been making this dish for quite some time and always have problem achieving a consistent creamy sauce until today. I had tried cooking the last 5 mins of the pasta and adding pasta water but I had a brain wave yesterday and figured that I could actually cook the pasta for the full duration with the fried garlic, anchovy and parsley stem and salt. I took inspiration from my prawn arabiatta which is cooked in the same manner. Feedback most welcomed.
Recipe
1/2 small anchovy
1 clove garlic
100g linguine
2g salt
2 stalks of Parsley (Separate stem from leaves and chop them)
Olive Oil (evoo)
1 x peperoncino (small chilli)(optional)
Water (150-200ml)
Steps
1. Fry garlic, anchovy and chilli in olive oil making sure it doesn't turn golden
2. Pour water into the pan to stop the frying
3. Put salt
3. Get the water to a boil and put the pasta. The amount of water should barely cover the pasta. U can always add more water while it is cooking.
4. At the last 4 mins, start to toss / push the pasta around in the pan to help with the emusification
5. Cook to al dented (or your preference). If the sauce is still too thin, take out the pasta and cook the sauce a little longer.
6. Plate the pasta and pour the creamy sauce on the pasta.
P.S I was too happy and hungry that I took the picture only after it is half eaten
by picklerick57