Which kind of anchovy fillets are called for in the Gemelli? The tiny brown ones you buy in tins or the silver ones?
Nigella's Gemelli With Anchovies, Tomato And Mascarpone (from AT MY TABLE) is a sauce that can be whipped together while the pasta is cooking. The gemelli shape is good for catching the creamy, savoury sauce.
The type of anchovy used is the small brown type that are packed in oil and usually sold in tins or jars. These anchovies are cured in salt for several months before being rinsed and packed in oil. This makes the flesh turn brown but also intensifies the flavour. This type of anchovy melts quickly and easily into sauces. The white type of anchovy is only salted for a brief time and is then rinsed and packed in a pickling solution. They are plumper, milder in flavour and used in salads and as appetizers.