The best pasta recipe I've made! Mmmmm sooo yummy. The anchovy-garlic oil is a perfect flavour base I'm going to use often now. I changed this recipe by adding some shrimps, chunks of halibut and some frozen peas for color. I had no persil so only added a pinch of dried persil. I also added some cooking cream, since I prefer my pastas in a creamy sauce. The result was to die for and looked gorgeous, with the pink shrimp and green peas on the creamy white pasta. My 2 year old ate a big bowl too :)

Reviewed On: Mar. 23, 2009