LAnchoiade Sauce For Pasta

• 2 cloves Garlic
• 1/4 cups Shelled Finely Chopped Walnuts
• 6 pieces Anchovy Filets
• 2 whole Raw Egg Yolks
• Extra Virgin Olive Oil, As Needed To Bring Sauce To Mayonnaise Consistency, Plus Extra To Drizzle Before Serving
• 2 ounces, weight Capers
• 1/4 cups Grated Reggiano Romano Cheese, Plus More To Serve

1. 1.
2. In a food processor, add the garlic and pulse a few times until finely chopped.
3. Add the walnuts and pulse until both become a nice paste with texture.
4. 2.
5. Add the anchovy fillets and whiz until well blended.
6. 3.
7. Now add the egg yolks, whiz, and while the processor is running, drip in the olive oil until you see it develop a mayonnaise consistency.
8. 4.
9. Remove the sauce to a bowl and fold in the capers and grated cheese.
10. 5.
11. Toss into hot pasta, drizzle the top with a bit more extra virgin olive oil, and serve.
12. Offer more grated cheese at the table to shower on top of the pasta.

garlic, walnuts, anchovy filets, egg yolks, extra virgin, weight capers, romano cheese

Taken from tastykitchen.com/recipes/main-courses/le28099anchoiade-sauce-for-pasta/ (may not work)