Fettuccine with Eggplant, Anchovies, and Pine Nuts

Name: Fettuccine with Eggplant, Anchovies, and Pine Nuts
Ingredients: 250g fettuccine; 2 medium eggplants; 5 anchovy fillets in olive oil; Olive oil; 2 cloves of garlic; 4 tablespoons heavy cream fresh; Chopped scallions; 50g pine nuts; Salt and pepper to taste

1
250g fettuccine
2
2 medium eggplants
3
5 anchovy fillets in olive oil
4
Olive oil
5
2 cloves of garlic
6
4 tablespoons heavy cream fresh
7
Chopped scallions
8
50g pine nuts
9
Salt and pepper to taste

Ingredients

1
250g fettuccine
2
2 medium eggplants
3
5 anchovy fillets in olive oil
4
Olive oil
5
2 cloves of garlic
6
4 tablespoons heavy cream fresh
7
Chopped scallions
8
50g pine nuts
9
Salt and pepper to taste

Directions

1
Remove the skin from the eggplants, cut into cubes, sprinkle with salt and let it drain in a colander for 1 hour
2
Wash to remove excess salt and squeeze well with your hands
3
Fry the eggplant in olive oil and reserve
4
In another pan, fry the garlic and anchovy fillets until they break down
5
Add the eggplant and stir
6
Join heavy cream fresh and season with salt and pepper to taste. Reserve
7
Cook the fettuccine in plenty of water
8
Drain and mix with the eggplant sauce
9
Serve decorated with pine nuts and chopped scallions
10
If you want to decorate, cook mini eggplants, cut into slices without reaching the end and place on top of each plate.