First things first, I think we should note that yesterday was this blog’s birthday. A year ago, I wrote that I wasn’t very good at consistent blogging and that writing for an audience intimidated me. I think over the year I’ve gotten a little, tiny bit better about both. I know blogging at least monthly is not something successful bloggers celebrate, but they also take pictures of dinner in the daylight instead of when they eat it. Since that so is not happening anytime soon in my kitchen, I think we’ll have to look for different measures of success (and we’ll all have to continue to look at poorly lit photographs). Anyway, for those of you reading, thank you. Maybe this year I’ll work on writing for a slightly larger audience.
Meanwhile, Noah and I are on a brief vacation in Rhode Island before getting back to work for the summer. It’s been lovely, sandy, windy, and salty. Everything you could want in a vacation right down to a tremendous lightning storm our first night here. Welcome, summer.
We made this last night and it was the perfect vacation dish. It’s super easy, but has just enough special touches–garlic chips, anyone?–to make it feel special. It’s spicy, which always feels more festive to me. Most importantly, it tastes like fish, which I think every dinner by the beach should, but is also cheap. We’re splurging on fresh fish tonight, but if you’re also on a grad student budget, this is a good summer vacation meal to balance out those splurges.
Spicy Spaghetti with Anchovies and Arugula
– One 2 ounce tin flat-filet anchovies
– 3 heaping cups chopped arugula
– 6 cloves of garlic
– 2 handfuls pasta
– 1 tsp red pepper flakes or more to taste
– Juice of 1/2 a lemon
– Parmesan to taste
* Slice 3 of the garlic cloves width-wise into thin “chips.” Finely chop other three garlic cloves.
* Roughly chop anchovies.
* Bring pot of water to boil, salt, and add pasta.
* Heat glug of olive oil over high heat. Set up a stack of 2-3 paper towels to the side of your pan. Add garlic chips to oil and turn heat down. Keep a close eye on the chips and remove to paper towels just as they start to brown.
* Return pan to high heat and add anchovies and garlic to oil left over from frying garlic chips. When anchovies start to melt add red pepper flakes and arugula. Saute until arugula is just wilted and then turn off heat.
* Drain pasta and mix with arugula-anchovy sauce and juice of half a lemon.
* Serve with garlic chips and grated parmesan.