LINGUINE BAGNA CAUDA (ITALIAN)
After making a bagna cauda the other night as an artichoke dip -- heat olive oil and butter, and cook in it minced garlic and minced anchovies -- we ended up with some leftover bagna cauda, which we kept in a jar in the 'fridge.
Tonight I simply boiled a batch of linguine until al dente, then tossed it with the leftover bagna cauda. Added a sprinkle of grated Pecorino Romano and Parmigiana Reggiano in equal proportions (one of the world's great grated-cheese experiences), and it was incredible.
Anchovy-haters might find this hard to believe, but the overall impact of this preparation is not at all fishy -- the anchovies add a salty piquancy, but I think it would be very hard to guess what the "secret flavor" is on a blind tasting.