Pasta with Anchovies and Garlic Cream

This midweek pasta supper packs a real flavour punch with the anchovies and garlic in a luscious cream sauce, and it's on the table in less than 15 minutes.

Pasta:
1 lb pasta (400 g)
4 Tbsp. sea salt

Sauce:
1 head garlic, cloves separated
2 Tbsp. extra-virgin olive oil
4 fillets anchovies, chopped
1 small white onion, chopped
1 cup cream
3 Tbsp. milk
1/3 cup Parmesan cheese, grated
1 tsp. fresh parsley, chopped
sea salt
black pepper, freshly ground

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3).

Wrap garlic cloves in aluminum foil. Bake for 15 minutes or until tender. Let it cool. Squeeze garlic from skins into a bowl; mash with fork.

Heat olive oil in a large skillet over high heat. Sauté onions, anchovies and garlic. Cook for 1 minute.

Season with salt and pepper. Anchovies tends to be a little bit salty so it is best to tast the dish before adding salt. Stir in cream and milk. Simmer for 2-3 minutes. Add in Parmesan and continue stirring.

Meanwhile cook pasta according according to package directions. Turn off heat, drain, retaining 1 cup of pasta water, return to pan.

Add sauce to pasta and toss well. Transfer onto a serving platter.

Makes 4 servings.