This recipe will require that you set aside your aversion to anchovies. But if you are up to the task, you will be richly rewarded. Menu.

With a combined prep and cook time of only 30 minutes, this pasta dish is both delicious and versatile — so much so that De Laurentiis considers it a “pantry dish.” ...

According to canned seafood expert Charlotte Langley, canned anchovies aren't just for Caesar salads; they can be used in ...

This riff on a Jamie Oliver recipe retains his simple sauce — a bright, briny number super-charged by anchovies and lemon juice — and his brilliant addition of peppery raw arugula.

½ cup plus 2 tablespoons extra-virgin olive oil, divided ½ cup panko breadcrumbs 1 teaspoon red pepper flakes Kosher salt and ground black pepper 12 ounces dried pappardelle pasta 2-ounce tin ...

Williams recommends 4 to 6 fillets in this recipe. As I try to do with most recipes, I made it exactly her way the first time. It was great, but the anchovy flavor was a little muted for my taste.

Directions. Set a big pot of water to boil. Meanwhile, toast your bread and then tear it into pieces. Boil the pasta to directions, about 8 - 9 minutes.

In a blender, combine the shallot, anchovies, vinegar, lemon juice, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend to form a paste.