Anchovies and Aioli Linguini

Creating a pasta dish goes back to basic ingredients.


Today, I decided to make pasta with Aioli as my base. Aioli is a type of sauce made from the versatile olive oil and ever present kitchen herb, the garlic (debate whether garlic is an herb or not is open for discussion :)). The most traditional Aioli is Catalonia's version (a province in Spain). It only makes use of three ingredients: Salt, Garlic and Olive Oil. Catalonioan's actually call it Allioli (translated as garlic and oil). However, there are other versions like the one in France where egg is added to the mixture so it becomes a mayonnaise like emulsion. 

This article is basically a combination of two recipes. The allioli and the pasta. The pasta recipe is a simple but satisfying one dish meal. 

I decided to go for the traditional style Aioli since I still had energy to grease some elbows after coming home from work. So with the help of a mortar and pestle, I journeyed on to being a mechanical machine, getting my hands at work while I watch tv.


Of course, if one does not have the time, the blender is always handy. Anyway the results are the same when heat is applied to it in the pan. However, you can refrigerate the Allioli. Later one, you may combine it with chopped herbs which makes a good rub for pork chops, beef, chicken or topped over veggies. While if you simply beat in 1 whole and 2 egg yolks in the mixture you can make yourself a special homemade mayonnaise and use it as a dip or a spread over a tired looking sandwich.

For the Allioli    

1/4 tsp. rock salt
3 cloves large garlic
1/3 plus 3 T extra virgin olive oil


Directions


With a mortar and pestle, pound the garlic and remove the skin. Add the rock salt and continue to crush the garlic until it becomes a paste. The garlic should be grounded thoroughly without any tiny bits remaining.



With a paste like mixture, start adding, drop by drop the olive oil while you continue mixing the garlic paste. A good technique is to stirring the paste with one hand while the other hand pours in tiny drops or thin ribbons. Small quantities should be added gradually. Do not add large quantities or else the mixture will not emulsify. Once the last drop is added continue to mix to ensure the consistency of the paste remains and the oil does not separate from the mixture.




For the Pasta

5 T of the Allioli paste (if you are not planning to use allioli paste, make sure to add more garlic when it is sauteed in olive oil)

80 grams anchovies, chopped ( you can add more if you want more anchovies flavour)
1 1/2 cups sliced tomatoes ( I used grape tomatoes, sliced in the middle)
bunch of curley leaf parsley, chopped roughly
freshly ground black pepper
juice of half a lemon
1 whole egg and 2 egg yolks, beaten
1/3 cup freshly grated parmesan cheese
1/3 cup olive oil, to top over the pasta at the end 

1 pound pasta, cooked according to package instructions



Directions

Begin by bringing pasta to a boil. Once pasta is being cooked, bring a large pan into medium heat. Add the allioli paste. Saute. Mix in the anchovies and saute lightly. Add in tomatoes followed by the freshly cooked pasta noodles cooked al dente (Do not add the pasta water). Saute. Toss in the parsley and add a dash of ground black pepper. Saute. Pour in the lemon juice. Mix well.



Remove from heat. 


Mix the beaten eggs and the cheese together. Pour the egg mixture into the pasta. Ensure that it is not too hot because it might cook the eggs mixture. Mix the pasta right away to incorporate the eggs and cheese into the noodles. The right texture is a silky.


Pour in the olive oil and toss the pasta.