Mob Kitchen: Cooking with the fishes

We talk a lot about hoodlums and gangsters here on Mob Adjacent. Indeed, they are a significant part of Italian American history. But there's more to being Italian than getting cozy with gangs, outfits, and families. There's the food. We believe Italian food is the best food in the world. One of the foods that was always in Mom's pantry was a stack of slim tins of anchovies. That much-maligned fish is often banished from pizzas and relegated to the smelly fish category. But I ask -- where would the original Caesar Salad be without the addition of anchovies? Nowhere. And while you may not want to chow down on anchovies or make it tuna-style into a salad, the anchovy can be a vital element to food.

We were reminded of this recently reading the New York Times recipe section and came across this delicious-sounding wonder you might want to try: 

​Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

Ingredients

• ½ pound spaghetti
• Salt
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, peeled and roughly chopped
• 4 anchovy filets, rinsed and roughly chopped
• 1 tablespoon capers, rinsed and roughly chopped
• ½ teaspoon red pepper flakes, or to taste
• 2 tablespoons chopped parsley, optional
• Parmesan for grating, optional

​Preparation

1. Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
2. While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
3. Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Wasn't that easy? We tried it. There was nothing left. Give it a try and let us know what you think.