This dish is named after Norcia, a town in Umbria famous not only for its black truffles but for its excellent pork and pork products. The slightly dissonant flavor of the anchovies is lovely with the truffles and garlic.
|extra-virgin olive oil|
|garlic cloves, crushed to a paste|
|anchovy fillets (optionally soaked for 5 minutes in cold water), patted dry, finely chopped|
|dried spaghetti or fresh strand pasta such as fettuccine or linguine|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.