Chef Derrick Snyder (Chez Alaska Cooking School, Juneau, Alaska)
Serves 4
Alaskan favorites such as rock cod, smoked salmon, and halibut work wonderfully in this garlicky pasta. Fresh shrimp from your local fishery always makes a delicious addition.
4 anchovy fillets
6 tablespoons olive oil
½ cup finely minced garlic
1 cup white wine
24 ounces seafood
1 pound dry pasta, cooked and drained
¼ cup minced parsley
6 tablespoons unsalted butter
Juice of ½ lemon
Parmesan and lemon slices, for garnish
Salt and freshly cracked black pepper, to taste
In a very large pan, sauté the anchovies in olive oil over medium heat. While stirring, mash the anchovies with a wooden spoon until they dissolve into the oil. Add garlic, and continue sautéing, stirring constantly, over medium heat until the garlic begins to turn golden brown and gives off a toasty smell. Deglaze the pan with white wine. Bring to a boil and reduce by half. Stir in the seafood and cook briefly until the seafood is opaque. Add cooked pasta and parsley to the sauce. Season with salt and pepper to taste, and heat through. Finish by adding butter and lemon. Serve with Parmesan cheese and lemon slices.