Summer-Day Pasta adapted from Summer-Day Spaghetti

I decided the first recipe I should post about is the recipe for ~ Summer-Day Spaghetti.  *See the link below for the 1967 news article, written about the cocktail party that Bergdorf Goodman threw in honor of the launch of Simonetta's cookbook.  Choosing this recipe seemed a fitting meal for my first post.  :)

I made a few tweaks to the recipe, going for a little lower fat spin.  I used linguine instead of spaghetti; fat free evaporated milk instead of cream; and added a few things to top off the dish.  I thoroughly enjoyed my adapted version of Simonetta's recipe, hope you do, too!

Summer-Day Pasta 
serves 2-3

adapted from the ~ A Snob In The Kitchen recipe ~ Summer-Day Spaghetti & * the 1967 newspaper article on the NYC cookbook launch at Bergdorf Goodman 

Ingredients

• 1/2 Tbsp EVOO (extra virgin olive oil)
• 1/2 Tbsp butter
• 6 anchovies fillets
• 1 medium white onion, chopped
• juice of 1/2 lemon
• ** (keep the used, juiced lemon half for adding to the pasta cooking water)
• 1 Tbsp chopped fresh parsley
• 6 Tbsp fat free evaporated milk
• 8 oz of dry pasta (I used a spinach & chive linguine from Trader Joe's)
• salt/pepper ~ to taste
• 1 Tbsp EVOO for dressing the pasta before serving (optional)
• freshly grated Parmesan cheese
• crushed red pepper flakes
• extra parsley for garnish 

Directions
Place olive oil, butter and anchovies in a pan & cook over medium heat.  Mash anchovies with the back of a spoon until they break apart.  When hot, add the chopped onions & cook until they are becoming soft and are starting to look translucent.  Add the lemon juice and parsley, stir and continue to cook over a low heat for 5 minutes.  Stir in the evaporated milk, do not let it boil.  When ready to toss the onion/anchovy mixture with the cooked pasta, taste & add salt/pepper, as desired.  Stir in some extra evaporated milk if it needs a little thinning out.

Cook the pasta according to package directions in a large pot, adding the reserved used lemon half to the boiling water.  When the pasta is al dente, drain, return to the pot, & toss with a little EVOO (if desired).  Toss the prepared onion/anchovy mixture with the pasta, taste & add additional salt/pepper if necessary.  Plate it up & garnish with freshly grated Parmesan cheese, red pepper flakes and parsley.  Enjoy!