Collezione Bucatini with Creamy Bagna Cauda & Crunchy Vegetables

  • 372
  • 17g
    Total Fat
  • 46g
    Total Carbohydrate
  • 9g
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  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Collezione Bucatini
  • 4 cloves of garlic, boiled in milk
  • 6 tablespoons extra virgin olive oil
  • 5 anchovy fillets
  • ½ cup heavy cream
  • sea salt and black pepper to taste
  • 4 small zucchini, sliced on a bias
  • 4 asparagus stalks, sliced in ribbons
  • 1 cup celery heart, sliced on a bias
  • 1 tablespoon micro Italian parsley


  1. 1
    In a small saucepan, simmer garlic with anchovies in olive oil, then process in a blender until smooth; strain the mixture through a sieve to remove any particles.
  2. 2
    In a skillet, bring cream to boil, turn off, let cool down and add the anchovy mixture to the cream, thicken up with little buerre manié*, if needed.
  3. 3
    Meanwhile, cook pasta according to directions.
  4. 4
    Add vegetables to the pasta during the last minute of cooking.
  5. 5
    Drain and toss everything with creamy bagna cauda.
  6. 6
    Garnish with parsley and serve.

    * Instructions for buerre manié
    1 tablespoon butter
    1 tablespoon flour

    Combine butter and flour together, then add to your sauce a little at a time until desired thickness.

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