If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 teaspoon anchovy paste, or 1 teaspoon fish sauce
Kosher salt
1/2 lb pasta (I used pappardelle)
3 tablespoons minced curly parsley
3/4 cup grated Parmesan
Directions
Warm the oil in a small pan - it’s hot enough when a couple pieces of garlic slowly begin to sizzle, slowly
Add the garlic and cook, stirring often until golden, prob 3-4 minutes - remove from to a small, paper towel lined bowl, let cool
Melt butter in a large skillet, and add minced garlic, pepper flakes and anchovy paste if using (and if not using why the hell not?) - let everything come together beautifully and turn off heat
Bring a large pot of water to a boil, add a couple tablespoons of kosher salt, stir to mix in and add pasta - cook according to directions
When done, put the pan with the sauce back on medium heat, drain the noodles and add to butter sauce along with 1/2 cup of the cheese and the parsly
Mix well to combine, then serve topped with remaining cheese and crispy garlic
