Yes, those are anchovies.
Don’t close your browser in digust, it is going to be alright. Trust me.
I stumbled upon this recipe while looking for ways to use the zucchini that is now starting to pour in from my CSA. I’ve used anchovies before, so I’m not bothered by them. They really do get a bad rap. In this recipe, they disintegrate into the sauce and the result is a briny, rich taste. You would probably guess that there were olives in the dish before you guessed a fish.
It’s an easy dish and a good way to use your zucchini. It was wonderful with a glass of white wine.
Pappardelle with Zucchini, Anchovies and Mint
Food and Wine, January 2002
4 ounces anchovies, drained and minced
1/4 cup finely chopped mint
2 tablespoons snipped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 1/2 pounds medium zucchini, thinly sliced lengthwise
Coarse sea salt
1 pound dried pappardelle
Freshly grated Parmesan cheese and lemon wedges, for serving
I had some lemon pepper pappardelle from Trader Joes in my pantry, so I used that. I also substituted a green onion for the chives.
In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil.
In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes.
Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well. Serve right away, passing the Parmesan and lemon wedges at the table.