I Went to the Pasta World Championship in Italy, and It Was a Carb-Lover's Dream Come True

There's nothing like a food-focused trip to Italy to really pay attention to the cooking details that make a big difference. I took note as the chef from Italy, Lucia De Prai, worked her magic. Here, she sautéed minced garlic and anchovies in olive oil until the anchovy fillets became so tender, they essentially disintegrated into the oil. Personally, anchovies are one of my favorite pantry staples for making pasta, because they give it that "can't quite put my finger on it" savory taste.