Quick and savory Spanish pasta

The holidays mean gatherings, last-minute shopping trips, and happily upended schedules - and often call for late-night meals that can be prepared in minutes with whatever is in the pantry. This week, Danny adapted a New York Times pasta recipe for holiday-makers rolling home late and hungry on chilly nights. Although Danny and I are both huge fans of anchovies, we knew what a lot of people would say about this Mediterranean staple: NOPE.

Many anchovy haters give this flavorful brined fish slices a pass after finding them embedded in a slice of pizza - not the most felicitous marriage of flavors. But most go on to unwittingly enjoy them in Caesar salad dressing and olive tapenade. [I personally adore them in my scrambled eggs with a pinch of Herbes de Provence.] The secret is to diffuse the “umami” [defined as “savory, meaty or complex”] flavor of the anchovies by dissolving it in olive oil or butter. And to buy good-quality anchovies.

“The Donostia Spanish anchovies we have at the store are far superior to regular canned anchovies. Their deep umami flavor elevates this for a very satisfying dish,” Danny said. “With whole wheat pasta, omega 3-rich anchovies, olive oil, and garlic, it’s a quick delicious heart-healthy meal.”

Anchovies have figured prominently in Spanish, Portuguese, Italian, and French meals since the Mddle Ages. The evolving art of the fishermen and salting houses in Catalonia, in particular, have brought anchovies from a poor man’s food to haute cuisine in modern times, according to the Smidisonian magazine.

“For Americans accustomed to anchovies as a salty jolt to Caesar salad or pizza— or, more commonly perhaps, as something to be avoided at all costs—the Catalan treatment of the fish, both fresh and preserved, is a revelation,” the magazine said.

Danny whipped up this pasta for three of us in about 20 minutes with ingredients that are available at Stewart’s Food Store.

Suggested ingredients: Vz lb whole wheat or regular spaghetti 3 tbsp olive oil 4 cloves garlic, roughly chopped 4 filets of anchovies - or more 1 tbsp capers Vz tsp red pepper flakes 'A cup chopped fresh parsley Grated parmesan cheese, to taste 1 lemon, quartered Preparation:

Step 1: Heat salted water in a large pot until rapidly boiling. Cook pasta only until firmly al dente (about 8-10 minutes, but check the package.)

Step 2: While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and red pepper flakes and saute for about 1 minute - don’t let the garlic brown. Stir in anchovies and capers and cook for about a half-minute more. Remove from heat.

Step 3: Drain the pasta and return it to the pot. Pour in the garlic mixture, and toss the pasta well to coat it.

Step 4: Serve the pasta in bowls, topped with parsley and parmesan cheese. Spritz pasta with lemon, if desired.