Pasta Bagna Cauda

Yes, this is full of garlic and salt.  No, you should not make it
every night.  Yes, you should make it tonight!

½ cup olive oil

¼ pound butter

3 to 5 garlic cloves, chopped fine or mashed

6 flat anchovy fillets, chopped of mashed

1 pound pasta, cooked al dente

1 egg

Grated cheese (Parmesan or Romano)

pepper, freshly ground

Heat the oil and the butter together in a small pan on very low
heat.  In another pan cook the garlic in a bit of the oil until the
garlic is soft.  Add the anchovy fillets and cook until the fish dissolves
into a paste, about 5 minutes.  Add to the pan of olive oil
and melted butter.  Stir briskly.
    Toss the cooked pasta the the sauce.  Add 1 whipped egg
and cheese and pepper to taste.

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