Recipe: pasta with garlicky bread crumbs and anchovies.
Photo by Andrew Scrivani for The New York Times.
Garlic? Anchovies? Egg yolks? Red pepper? Hot sauce? Fish sauce???
I will be making this recipe by Melissa Clark.
UPDATE: I made this. It was good, but I’ll be going back to my standby recipe by Mark Bittman the next time I am craving a giant bowl of anchovy pasta:
