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

1. Cook noodles in an 8-quart pot of boiling salted water (3 tablespoons salt) until just tender, about 8 minutes. Drain well.

2. Meanwhile, brown the garlic lightly in the oil. Remove the garlic and saute the mushrooms in the oil about 5 minutes.

2. Cream the anchovies with the butter, add to the mushrooms and season with salt and pepper. Reheat.

3. Mix the mushrooms with the hot noodles and serve sprinkled with Parmesan cheese.

adapted from Craig Claiborne, The New York Times Cookbook