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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pasta Trigiani

My friend David Trigiani is a dual-citizen Italian and a lover of all things— food, wine, design, and women— that emanate from that country. He has taught me numerous Italian dishes in his home in Jackson, Mississippi. Many came from his mother’s kitchen in his childhood home in Pennsylvania, others he learned on his many travels through Italy. This recipe is one that David has made for me dozens of times.


1 lb. Dry angel hair pasta
1 gallon Water
¼ cup Kosher salt
1 ½ cups Extra virgin olive oil
3 Tbl Garlic, minced
2 each – 2 oz. tins anchovies (about 3 per person)
¼ tsp Crushed red pepper
2 Tbl Reserved pasta water
¼ cup Romano Pecorino, grated


In a large skillet over very low heat, warm the oil and garlic being very careful not to burn. Allow the oil and garlic to infuse for 10 minutes. Again, be very careful not to burn or even brown the garlic. Simply remove the skillet from the heat if you feel it is too hot and allow to cool slightly for 3-4 minutes before returning to the heat.

Add the anchovies and let steep for an additional 5 minutes (they will dissolve). Fold in the crushed red pepper, hot angel hair pasta, reserved pasta water and cheese, combining thoroughly.

Divide among 6-8 serving bowls.

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