Garlic & anchovy pasta with pan seared salmon

Pasta and macaroni Italian cuisine

This recipe is the love child of classic cesar dressing and carbonara, full of parmesan, binded by perfectly cooked pasta. What sets it far apart from the rest is it's unique anchovy and garlic savory twist. Rich in olive oil and butter this dish hints at hollindase, cut with lemon complementing its robust body. Topped with anchovy and garlic infused crutons, sweet and acidic tomatoes, shaved parmigiano-reggiano, fresh parsley and lemon juice to leave nothing lacking palet wise. Now, if you're feeling extra ambitious make 'Molly Wizenberg's Slow-Roasted Tomatoes with Sea Salt & Ground Coriander' found on Food52's site and use that as a garnish in place of the fresh tomatoes listed. You will not regret doing so. With my in-laws in mind, this dish was created to leave an everlasting taste of deliciousness and the impression of slaving over a hot stove for hours when in fact this plate comes together in no time at all; making it your new perfect go-to. Serve with or without salmon. Or substitute completely for scallops, shrimp, lobster or other favorite protein. You may also increase the garlic and cayanne as I often do depending upon who is joining my table to feast. My inspirations were not one recipe or one cookbook, but countless reads, pulling from multiple chefs' experiences creating what I'd like to think is a masterpiece. Enjoy. Cheers!