Puttanesca with Fresh Anchovies

Literally, whore's pasta, it's easy and delightful, but you can't catch anything from it

Spaghetti Puttanesca with Fresh Anchovies

650g anchovies (~2 dozen)

4 tbsps olive oil

4 cloves garlic

2 red chilies

32 Gaeta Olives (Kalamata will do)

4 garlic chives

2 tbsp capers

1.5 cups halved grape tomatoes

6-10 sprigs parsley 

1.5 tsps black pepper

Garnish with fresh grape tomatoes and a grated pecorino cheese

Once you've cleaned your anchovies (see below), heat the oil to a high heat, being careful not to let that oil smoke.  Toss in the fish, garlic, and chilies.  Cook, tossing gently, until the garlic begins to brown.  Add in the capers, olives, and garlic chives and continue gently tossing for a few minutes on a high heat.  Add the tomatoes and cook until the liquid has evaporated.  Finish with the parsley and black pepper.  

When you're getting ready to serve the pasta, reheat the sauce, and mix in your al dente pasta with the sauce adding half of your pecorino and tossing on a medium heat until your sauce is fully incorporated into the pasta.

Cleaning the Anchovies

Cut off their heads, slit open the belly and remove the guts.  Next, rip out the spine (preferably after making a clean incision along the spine the whole way down to the tail).  Rinse.  The small bones around the fins won't cause you any problems, but I did remove them from the one's I prepared for my 3-toothed daughter.

Served with: Blanc de Pomme (Casa Breton), a crisp dry cider that resembles a white wine