Yesterday, Blind Pig Bistro's Chef Matt Fortner looked towards new opportunities at Blind Pig and beyond. The opportunity to work with new ingredients at the restaurant hasn't dampened Fortner's fondness for classic pasta dishes, which started with a plate of spaghetti and anchovies. "When Chef Ryan Weed [from How to Cook a Wolf] first made this dish for me, it made me realize that pasta would definitely be a passion for me," said Fortner. The recipe can be tweaked to serve personal tastes, but Fortner doesn't believe in changing a good thing. "Some may serve this dish with mint instead of parsley. However, I strongly advise against this as it adversely changes the flavor balance."
serves 6-8 people
1 pound of dried spaghetti
1 1/4 cups extra virgin olive oil
1 head of garlic thinly sliced
18-20 anchovies minced
1 tablespoon crushed red chilies
1/4 cup chopped parsley
1/4 cup parmesan cheese
Boil pasta in salted water until al dente.
Meanwhile, warm the oil and throw in the garlic, anchovies, and chilies until garlic is softened but not carmelized.
Add cooked pasta and parsley. Toss and serve with parmesan cheese.