The sauce, Aglio e Olio, for this dish becomes the “mother sauce” (the basis) for Puttanesca sauce. It is also the first sauce my mother taught me to make. It is deceptively simple - just garlic and extra-virgin olive oil with just enough red pepper to wake up your taste buds. You'll find that the Alice (Ah-leach, Italian for anchovy) completely dissolves during cooking leaving behind a nutty, salty (not fishy taste).

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