Ingredients
- 4 anchovy paste
- 4 flat anchovies
- 2 garlic clove
- 1 scallions
- 1 egg
- 4 quarts water to a in a po (boil)
- 3/4 lb shrimp
- 1/2 lb spaghetti
- 1/4 lb mushrooms
- 3 tb olive oil
- 1/2 c parmesan cheese
- 2 tablespoons oil over high heat
- 1 tablespoon oil
- 1/4 c parsley
- 1/2 ts dry mustard
- 1/4 ts pepper
colander, letting the boiling water heat up the serving bowl. Pour the water out of the serving bowl and add the drained hot pasta. Pour the beaten egg mixture over the hot pasta and toss to cook the eggs as well as to coat the pasta. Add the shrimp-vegetable mixture and toss to evenly distribute. Serve hot. TIMESAVERS: DO-AHEAD: The shrimp can be shelled and deveined ahead. The mushrooms and scallions can be cut up ahead. And the beaten egg mixture can be prepared a short while before cooking.
