Best 2 Alexs Anchovy Bucatini Recipes
Indulge in a culinary journey with Alex's Anchovy Bucatini, a delectable pasta dish that tantalizes your taste buds with its symphony of flavors. This seafood extravaganza features plump, briny anchovies, succulent shrimp, and tender calamari, all harmoniously combined with savory garlic, tangy lemon, and aromatic herbs. Tossed in a rich tomato sauce and crowned with the perfect balance of salty, nutty Parmesan cheese and fresh, vibrant parsley, this dish is a masterpiece of Italian cuisine.
Prepare to be captivated by a trio of equally enticing recipes included in this comprehensive guide:
1. Classic Alex's Anchovy Bucatini: Experience the authentic flavors of this beloved dish, where anchovies take center stage, their distinct taste shining through in every bite.
2. Shrimp and Calamari Bucatini: Embark on a seafood lover's paradise with this delightful variation, where succulent shrimp and tender calamari join forces to create a harmonious seafood symphony.
3. Spicy Bucatini with Roasted Red Pepper Sauce: Ignite your taste buds with this fiery rendition, featuring a vibrant roasted red pepper sauce that adds a zesty kick to the classic anchovy bucatini.
From the initial preparation of the ingredients to the final presentation, this guide meticulously outlines each step, ensuring your culinary creation is a resounding success. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, Alex's Anchovy Bucatini is sure to leave you craving more. So, gather your ingredients, prepare your palate, and let's embark on this delectable journey together!
BUCATINI WITH FENNEL AND ANCHOVIES
The essence of weeknight pantry cooking is in this tin of anchovies, handful of bread crumbs and pound of pasta. Pick up some fennel on the way home and you are set to ramp up cacio e pepe for bucatini.
Provided by Florence Fabricant
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
- Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams
BUCATINI PASTA WITH SHRIMP AND ANCHOVIES
This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.
Provided by CWYC
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
- Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Nutrition Facts : Calories 567 calories, Carbohydrate 92.1 g, Cholesterol 182.4 mg, Fat 4.4 g, Fiber 4.9 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 632.7 mg, Sugar 1.2 g
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for anchovies that are plump and oily, and use a good-quality pasta.
- Don't be afraid of anchovies: Anchovies may seem like an intimidating ingredient, but they add a delicious umami flavor to the dish. If you're worried about the fishy taste, try rinsing the anchovies before using them.
- Cook the pasta al dente: Al dente pasta is cooked through but still has a slight bite to it. This will help it hold up better in the sauce.
- Use a large skillet: A large skillet will give the sauce plenty of room to simmer and develop flavor.
- Don't overcrowd the pan: When cooking the anchovies and garlic, don't overcrowd the pan. This will prevent them from cooking evenly.
- Add the pasta water gradually: When adding the pasta water to the sauce, do it gradually. This will help prevent the sauce from becoming too thin.
- Season to taste: Taste the sauce before serving and adjust the seasonings as needed.
Conclusion:
Alex's Anchovy Bucatini is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of anchovies, garlic, and chili flakes creates a flavorful and umami-rich sauce that is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in the comfort of your own home.
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