Recipe for: Pasta Con Gli Alici From the Kitchen Of: Armand Santomasso Shared by: Granddaughter Tricia Santomasso Or, as Armand used to say "Spaghetti and Alige". Essentially, spaghetti tossed with garlic, oil, and anchovy fillets. It may sound delicious to you, or it may sound repulsive, like it always did to me. I spent a long time avoiding the stuff. When we would to over to Armand's around the holidays, he would inevitably make this. Usually around Christmas. The smell of it was potent, and fishy, and suspicious. Bob would sit there happily eating it, and I would decline with a smile, using the excuse of my youth to get out of it. Katie, a gourmand even then, would usually at least try it. She was braver than me by far. One day I got up enough courage to try it. Armand gave me a portion that made my head spin, as I realized that if I didn't like it, out of respect for him I probably should try to choke the rest down. The dish did not disappoint. As anticipated, I found it disgusting. So disgusting that it is actually one of the only times in my life I was near to truly gagging at the table. I remember giving the pasta an obligatory chew or two, in order to get it down, and then essentially swallowing it whole to avoid the flavors from bursting forth on my poor tongue. Years later, I went to dinner at my friend Ben's apartment. Ben is a fantastic cook. He put a plate of spaghetti in front of me and told me not to ask him what was in it. Just try it. It was delicious. I loved it. It was Spaghetti Con Gli Alici. I had grown up, and now was ready for this wonderful dish. Now, freshly converted, I decided to make this dish for Sean (who initially, like me, was slightly suspicious). I made it according to Ben's instructions, and I was delighted! It wasn't a fluke! I actually liked, even loved, Spaghetti Con Gli Alici! Unfortunately, the eating of this dish happened to coincide with a nasty stomach bug Sean picked up from Tiny Tim in his job at the time playing Bob Cratchit in A Christmas Carol, and the much maligned Spaghetti Con Gli Alici left a sour taste in his mouth through no fault of it's own. I think someday I'll make it again. And hopefully under more auspicious circumstances. Until then, it will live here on the blog, for anyone brave enough to attempt it. I don't have Armand's recipe, sadly, but Ben has been gracious enough to loan me his. And it's excellent. Thank you Ben! BEN LASALATA'S PASTA CON GLI ALICI
1 lb of spaghetti 6 large cloves of garlic 10-12 anchovy fillets 1/4 cup of extra virgin olive oil 5 tbsps of finely chopped parsley Crushed red pepper flakes (more if you like it spicy less if you don't) 1 cup of reserved pasta cooking water Black pepper to taste (salt is optional given that anchovies are so salty but its up to you) 1/2 cup of toasted bread crumbs (also optional) Large skillet. Bring large pot of salted water to a boil and add pasta. While pasta is cooking, heat oil in skillet and begin to fry the garlic, anchovies and red pepper flakes. It is very important that you do not let the garlic get dark so cook it slowly until that anchovy filets are dissolved. If it does get too dark just take the pan off the heat. Once the pasta is about 30 seconds away from al dente, take out the 1 cup of pasta water and set aside. Drain pasta and add to skillet, add half of the parsley and turn up the heat. Cook all together for an additional 30 seconds to a minute. If the pasta looks a little dry add some pasta water a little at a time until it is the right consistency (like salad tossed with the right amount of dressing). Off the heat add some fresh olive oil and the remaining parsley. Serve with toasted breadcrumbs on top (optional).
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Our first post for our family recipe page! Thank you for starting us off, Doug. Doug wrote the remembrances below, and found the charming video on how to prepare the snails. I dug around on the internet to find a recipe that seems somewhat comparable, and have written it down below. Enjoy! Recipe for : Italian Snails From the kitchen of: Anna Santomasso Shared by: Grandson, Doug Kneeland Doug writes: "I found this video of Italian snails. This is similar to what my grandmother made though she cooked them and served them in a rich tasting sauce of garlic, olive oil, and other Italian spices. The fun part was we used to eat them by using safety pins to get the snail out of the shell. At one point, my grandmother said they were no longer available in the U.S. I have spoken to other people of her generation who also remember them and they confirmed that they became unavailable. They were a holiday treat for me. My grandmother thought it was hysterical that her grandson loved them so much. So she made sure to have them for me. We had them as a first course followed by lasagna and then eventually a roast. At that age I could easily make my way through the meal but today I would just groan and feel like a bloated tick." PERIWINKLES ALLA PALERMO from the Cookbook "The North End Italian Cookbook" by Marguerite DiMino Buonopane. Ingredients 3 pounds fresh snails Salt Olive oil 1 small onion, chopped 1 garlic clove, chopped 1/2 cup tomato paste 1 pint hot water Salt and freshly ground pepper to taste Pinch of dried red pepper flakes 1 tablespoon chopped fresh parsley Instructions 1. Place snails in a medium-size deep pot and cover with water. Rub salt around inside of pot above the water line to keep snails from crawling out. Soak for 30 minutes, then wash thoroughly several times in fresh water. Drain well in a plastic colander to prevent shells from cracking. 2., Using the same deep pot, heat enough olive oil to cover the bottom. Add chopped onion and garlic and cook on low heat for 5 minutes. Add tomato paste, stirring constantly with a wooden spoon. Add a pint of hot water and mix well. 3. Gently add snails to sauce and simmer for 10 minutes. 4. Add salt and pepper to taste, a pinch of red pepper flakes, and parsley; stir well and cover. Simmer for another 20 minutes. 5. Remove to deep bowls and serve hot with sauce. To remove meat from shells, use toothpicks or oyster forks. |
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December 2017
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