Late Night Pasta Chez Frank Recipes

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Steps:

• Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
• While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
• Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

EMERIL'S LATE NIGHT PASTA

Steps:

• 1. Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands until the pasta is al dente - 7 to 8 minutes for dry pasta. Drain in a colander - reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
• 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper and salt and cook, stirring until fragrant and the garlic is soft but not brown - about 1 1/2 minutes.
• 3. Remove the pan from the heat and add the egg and reserved pasta cooking water - stirring quickly until the mixture thickens, but the egg does not scramble. Pour over spaghetti in pot and toss until evenly coated.
• 4. Divide the spaghetti among plates or large shallow bowls, sprinkle cheese to taste over the top of each serving and serve immediately. Makes 4 servings.