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Bagna Caudiitalian 1/4 cup butter 1/4 cup olive oil 15 cloves garlic, chopped fine 4 oz anchovies, chopped 1 quart heavy cream 1 teaspoon dijon mustard 2 tablespoon roast garlic mashed 1/2 lb ziti, cooked 1/4 cup matchstick-sliced carrots, 1 par-boiled The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately.
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