Fizzle.
This recipe comes from Food and Wine, November 2011
Chef: Marc Vetri
I think the recipe was too oily for my taste. The cheese and bread crumbs were a nice addition, but with the anchovies and oil and pasta (I used linguini because I couldn't find bucatini), it ended up being very rich and too filling. The servings were large, cooking times were all correct, and it tasted nice, just not something I would make again.
Chef: Marc Vetri
I think the recipe was too oily for my taste. The cheese and bread crumbs were a nice addition, but with the anchovies and oil and pasta (I used linguini because I couldn't find bucatini), it ended up being very rich and too filling. The servings were large, cooking times were all correct, and it tasted nice, just not something I would make again.
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