Venus's Spaghettini With Figgy Cream Sauce - Spaghettini di Venere

This romantic figgy cream sauce for pasta is simple and rather voluptuous; the anchovies add a magical touch by tempering the sweetness of the figs, and giving it direction. No wonder it's named after Venus! To serve 4 you'll need:

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 14 ounces (350 g) spaghettini
• 1/4 cup (50 g) unsalted butter
• 8 ripe green figs
• 1/2 cup dry white wine
• 1/2 cup (125 ml) heavy cream
• 2 canned anchovy filets
• 2 tablespoons breadcrumbs (or Parmigiano)
• Salt and pepper to taste
• 4 warmed pasta bowls

Preparation:

Set pasta water to boil; when it does, salt it and cook the pasta.

In the meantime, peel the figs and crumble them into a bowl. Heat the butter in a broad skillet and sauté the figs in it, stirring them and mashing them down with the back of a wooden spoon. After a few minutes sprinkle the wine over them and continue cooking until it has evaporated. Crumble the anchovy filets into the pot and continue cooking, stirring the contents about, and then gently stir in the cream. Check seasoning.

The pasta should be done by this point; drain it and turn it into the skillet while it's still dripping slightly. Cook over high heat for another minute, and divvy the pasta into the bowls. Season the pasta with a little black pepper, dust it with the breadcrumbs, and serve at once.

Yield: 4 servings Venus's spaghettini with figgy cream sauce.

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