EGG NOODLES WITH ANCHOVIES AND MUSHROOMS (Roman noodles, for four)
1 small garlic clove
2 tablespoons olive oil
¾ pound mushrooms, sliced
2 anchovy fillets, minced
2 tablespoons butter, softened
salt and freshly ground black pepper, to taste
½ pound egg noodles
¼ cup grated Parmesan cheese
- Cook noodles in an 8-quart pot of boiling salted water (3 tablespoons salt) until just tender, about 8 minutes. Drain well.
- Meanwhile, brown the garlic lightly in the oil. Remove the garlic and saute the mushrooms in the oil about 5 minutes.
- Cream the anchovies with the butter, add to the mushrooms and season with salt and pepper. Reheat.
- Mix the mushrooms with the hot noodles and serve sprinkled with Parmesan cheese.
adapted from Craig Claiborne, The New York Times Cookbook