"Garlic-and-oil pasta has a key ingredient, and it's not the garlic or the oil—it's anchovies. Melting them into the oil develops their flavor, which is closer to toasted salty nuts than fish." —Rach

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Credit: Photography by Nicole Franzen

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

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  • In small skillet or on a small tray in the toaster oven, toast the pine nuts, stirring occasionally, until golden and fragrant, about 5 minutes. Transfer to a plate to cool.

  • In a large deep skillet, heat the oil over medium. Add the anchovies and cook, stirring and breaking up with a spoon, until they melt into the oil, 1 to 2 minutes. Add the garlic, chile paste, and fennel pollen. Cook, stirring constantly, until aromatic, about 2 minutes. Stir in the vermouth and reduce heat to low. Let the sauce simmer gently while the pasta cooks.

  • Salt the boiling water, add the pasta, and cook 1 minute less than package directions. Reserve 1/2 to 3/4 cup of the pasta cooking water, then drain the pasta.

  • Using tongs, toss the pasta in the sauce, adding cooking water as needed to coat the pasta with the sauce, about 2 minutes. Mix in the parsley and celery leaves. Serve in shallow bowls topped with the pine nuts. Garnish with the lemon wedges.

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