Spaghetti with Cabbage, Garlic, and Anchovy キャベツとニンニク、アンチョビのスパゲッティ

バブル期にこれを看板料理とする東京の某イタリアンレストランで食べて嵌って以来何度も作っているパスタ料理です。回数をこなす毎にパスタよりもキャベツの方が多くなったり、ニンニクの使用量が激増したりしていますが、シンプルな仕上がりの割には作り方も味も結構奥の深い一品だと思います。詳しい作り方は以前こちらに書きましたのでそちらをご覧下さい。

Had this pasta at an Italian restaurant that had it at as its signature dish, got hooked, and have been making this many times at home. Over the years I've ended up using more cabbage than the spaghetti and radically increased the amount of garlic used. Such a simple dish, yet has a lot of depth in both the cooking technique and flavor. A detailed write-up of the recipe can be found in my old blog post (in Japanese).