Ingredients
2 heads (about 24 cloves) hard-neck or purple garlic, separated into cloves with the skin on
Fine sea salt and black pepper
1 pound egg tagliatelle or fettuccine pasta
1 large head white, purple or yellow cauliflower, cored
1/4 cup extra virgin olive oil (EVOO)
20 flat anchovy fillets (from two 2 ounce tins or one 4 ounces jar)
4 tablespoons butter
1 pint heavy cream or half-and-half
1/4 cup flat leaf parsley, finely chopped
Preparation
In a small saucepan of salted water, simmer the garlic for 20 minutes. Drain and let cool, then peel and mash into a paste; season with sea salt.
