Pasta Bagna Cauda - cooking recipe

Ingredients

1/2 c. olive oil
1/4 lb. butter
4 garlic cloves, minced fine
1 (2 oz.) can flat filets of anchovy, drained and mashed
1 egg, whipped
1 lb. angel hair pasta
grated Parmesan and fresh ground black pepper to taste

Preparation

Heat
oil and butter in a small pan over very low heat.
In another small pan (preferably nonstick), cook garlic in a bit of oil until soft.
Add anchovies and cook until a paste is formed, stirring occasionally (about 4 to 5 minutes).
Add fish/garlic mixture to the oil/butter mixture and stir well.
Cook pasta al dente and toss with sauce.
Blend in the whipped egg.
Add cheese and pepper to taste.
Excellent as small meal or appetizer/first course for grilled meat or beef brochette.