Dinner with Santo, the luxury menswear aficionado and co-owner of Via Cavour.Anchovy PastaRecipe provided by Via CavourCooking time: 20 MinsPrep time: 15 Mins

9 oz — White wine for drinking while cooking to enhance the mood250 g — Dried Spaghetti, we recommend Barilla1 — Fresh Garlic Clove10 — Oven-Roasted Cherry Tomatoes; toss in olive oil, salt, pepper and roast for 25 mins on 400 degrees F3 tbsp — Extra Virgin Olive Oil8 to 10 — Anchovy Fillets, jarred/canned in oil is best1 — Small Red Chili PepperHandful — Chopped Fresh Parsley1 tbsp — Grass Fed Butter5 oz — White Wine

• Melt 1 tbsp of butter in a med-hot pan, add 3 tbsp olive oil. When oil gets heated, add 1 clove of chopped garlic and 1 chili pepper, they will fry and begin to brown
• Lay the anchovy fillets into the pan, after about a minute you will see them begin to melt and emulsify in their own fats, add 1/2 glass of white wine, and stir
• Cook the spaghetti in boiling salted water until al dente
• Drain the spaghetti and throw it into the sauce. Toss in oven-roasted tomatoes, chopped parsley, and drizzle olive oil on the top to finish

Buon appetito!