Fresh Squid Ink Pasta with Anchovy Puttanesca Sauce & Calamari
Enjoy the wonders of Monterey Bay in this fresh inky black pasta with its slightly briny flavor. The puttanesca sauce is simple, fragrant, and savory and pairs well with many types of seafood. You can use our Monterey Bay anchovy boquerones or store-bought anchovies for this recipe.
Lidia Bastianch wrote "I love this prepared in individual baking dishes, as described in the note below. But I know most people don't have six such dishes, so I'm offering the recipe prepared in a single large baking dish. I don't want you to miss out on the wonderful flavor of fresh anchovies, just because you don't have small baking dishes. If you serve the anchovies from a large round dish, cut it into wedges, like a cake. Don't be alarmed if the slices crumble a little; that is the nature of the dish. You can easily prepare this recipe for two people: decrease the amount of anchovies by two-thirds to 1/2 pound, but cut the remaining ingredients in half."
Pasta with Fresh Anchovy, Fennel and Garlic Sauce
This recipe came to us from Cooking with Rosetta. This pasta features a fresh, light, summery sauce with recognizable pieces of tomato and anchovy.
Greek Style Roasted Anchovies
Real Good Fish member, Lynn, shared this recipe with us from www.olivetomato.com
"This may simply be one of the healthiest meals you will ever eat. There is not one ingredient in this recipe that is not good for you. Everything in this dish will not only benefit your body but will make your taste buds happy too! Starting with the anchovies, which are an excellent source of the hard to find omega-3 fatty acids that may protect from stroke and from inflammation, and they are also a healthy source of protein. The anchovies are blended with a mixture of onions, garlic, oregano and olive oil. All these ingredients are excellent sources of antioxidants while the olive oil gives us an additional boost of the good monounsaturated fats that can help lower bad cholesterol."
These cured anchovies - courtesy of Mario Batali - are simple yet elegant. Most of the work is done without you, as the anchovies marinate in a vinegar for several hours before being served just below room temperature.