Music:a memory of the aria from La Wally that is featured in Diva
Midnight at Eight
Here's my version of a traditional central Italian "midnight snack" pasta:
• Cook spaghetti until toothily al dente, then tossing with a little olive oil after it has been rinsed off and transferred to a bowl • While the pasta is cooking, begin simmering anchovies -- I used two standard-sized cans -- in olive oil • Add crushed red pepper and garlic to taste • As the mixture starts to thicken to the point of not sliding easily across the bottom of the man, add a little white wine to deglaze it, turning down the heat until the sauce is barely bubbling • Toss in a few handfuls of raisins and about half as many capers • Add the juice of two lemons • As the sauce thickens to the consistency you desire, grate pecorino romano cheese • Once everything is done, sprinkle the cheese over the pasta liberally, then toss with the anchovy-raisin-caper sauce • Try not to eat as much as I did tonight
Although the combination of salty, sweet and sour flavors might not seem like a good match for the cheese to some, I was overwhelmed by the heady savor of the combination.