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Pasta Bagna Cauda

Yes, this is full of garlic and salt.  No, you should not make it
every night.  Yes, you should make it tonight!

  • ½ cup olive oil
  • ¼ pound butter
  • 3 to 5 garlic cloves, chopped fine or mashed
  • 6 flat anchovy fillets, chopped of mashed
  • 1 pound pasta, cooked al dente
  • 1 egg
  • Grated cheese (Parmesan or Romano)
  • pepper, freshly ground
  • Heat the oil and the butter together in a small pan on very low
    heat.  In another pan cook the garlic in a bit of the oil until the
    garlic is soft.  Add the anchovy fillets and cook until the fish dissolves
    into a paste, about 5 minutes.  Add to the pan of olive oil
    and melted butter.  Stir briskly.
        Toss the cooked pasta the the sauce.  Add 1 whipped egg
    and cheese and pepper to taste.

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