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 BBS: The GWE BBS [ASV/CIN]
Date: 02-21-93 (11:20)             Number: 209
From: LACY LEE #2 @6460*2          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Pasta Begna Cauda.             Conf: (37) Home Cooki
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Yes, this is full of garlic and salt. No, you should not make it every night.
Yes, you should make it tonight.

1/2    Cup olive oil
1/4    pound butter
3-5    garlic cloves, chopped fine
6      flat anchovy fillets, chopped or mashed
1      pound pasta, cooked al dente (to the bite)
1      egg
       Grated cheese (Parmesan or Romano)
       Pepper, freshly ground (yea right)


Heat the oil and the butter together in a small pan on very low heat.  In
another pan cook the garlic in a bit of the oil until the garlic is soft.
Add the anchovy fillets and cook until the fish dissolves into a paste, about
5 minutes.  Add to the pan of olive oil and melted butter. Stir briskly.
Toss with the cooked pasta.  Add 1 whipped egg and cheese and pepper to taste.

Serves 4-5 adults