Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. Rather than the hard-to-find tuna heart, this recipe calls for anchovies. Egg yolks form a silky sauce.
Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
Pairing: Juicy, dark-berried Tempranillo: 2008 Mano a Mano.