Preparing the Dish!
Add to the olive oil in a large skillet. Saute for 1-2 minutes over medium heat, then add the anchovies. Crush the anchovies with the tines of fork and incorporate them into the garlic and oil mixture. Add the 
oregano, and the tarragon and cook for another 1/2 minute or so. Add the chicken broth and white wine to the oil and garlic mixture. Heat to boiling for 4-5 minutes to reduce the sauce a bit. Add the tomatoes and cook for another 5 minutes.Cook the pasta in plenty of water until it is very al dente. Drain and add the pasta to the sauce. Toss constantly over high heat for 1-2 minutes.Serve in heated bowls. Dress the pasta with the chicken stock sauce remaining in the pan along with plenty of ground Parmesan or Crotonese cheese. Add a pinch of hot pepper flakes (pepperoncini) to each plate according to taste.Serve immediately.
| 8 | Cloves | Garlic – chopped fine |
| 1/4 | Cup | Olive oil – Extra Virgin |
| 1/8 | Tsp. | Oregano – dry |
| 1/8 | Tsp. | Tarragon leaves – dry |
| 1/2 | Cup | Chicken stock |
| 3 | Filets | Anchovy |
| 1 | Lg. | Tomato – chopped into 1/2 inch cubes |
| 1/2 | Cup | Wine – dry & white |
| 1/2 | Lb. | Pasta – spaghetti or linguine |
The wine for this dish is a personal choice. We find this dish goes well with a lighter Syrah, while others may prefer a crisp Sauvignon Blanc.