Bigoli In Salsa

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
8		Anchovy fillets
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Minced onions
1 cup	237ml	Dry white wine
1 lb	454g / 16oz	Fresh Bigoli Pasta - cooked until tender
		= (or whole wheat pasta)
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
4 oz	113g	Freshly-grated Parmigiano-Reggiano cheese

Recipe Instructions

In a large saute pan, over medium heat, add the olive oil.

With a French knife, finely mince the anchovies. Using the side of the knife, press the anchovies against the cutting board forming a paste. Add this to the oil, season with pepper and saute for 1 minute.

Add the onions. Season with pepper and saute until wilted about 4 minutes. Add the wine and bring to a simmer. Cook for 2 minutes.

Add the pasta. Season with salt and pepper. Saute until heated through. Remove from the heat. Add the parsley and cheese. Toss well. Mound the pasta in the center of each serving plate.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D62) - from the TV FOOD - NETWORK

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