Shhhh….Don’t Tell the Vermicelli!

The Stuff

• 1 LB cooked Vermicelli or Angel Hair Pasta
• 8 good sized Garlic Cloves, minced (If you’re not a fan of huge garlic flavor, you can thinly slice the garlic which will give you a milder flavor)
• ¼ Cup Extra Virgin Olive Oil
• 1 tsp Butter or Margarine (to help keep the oil from burning)
• 4 or 5 Anchovies, super finely minced

HEY!  Shhhh!  Stop freaking out already!!  Anchovies aren’t as scary as you think.  When you chop them up & sauté them in oil, they kind of just melt away & leave a wonderfully, rich, salty flavor that has absolutely NO fish taste at all.  Trust me on this one, my teenager & his friends love this (I didn’t tell them until after they ate it what was in it ;o)  Don’t fear the anchovy…embrace his flavor magic.  You’ll be glad you did.

Making it Work

• Heat up a large sauté pan.  Once it’s heated, turn the temperature down to medium
• Pour  in the olive oil & the butter or margarine
• Dump in the anchovies, stirring constantly.  They’ll melt…no, really ;o)
• Once the  anchovies have melted, add the garlic.  Sauté until the garlic is cooked through (about 8 minutes or so).
• Toss with cooked Vermicelli or Angel Hair Pasta

Now go have yourself a nice glass of red wine and congratulate yourself on overcoming your fear & loathing of the little fishies.  Oh, and since your breath reeks of garlic now, you might as well be useful & go slay some evil vampires ;o)

Faerie GothMother’s pearls of wisdom:

Next time the cashier asks you if you want "Paper or Plastic" Just say - "Doesn't matter to me, I'm bi-sacksual."