Title: Bagna caudi (on ziti with carrots)
 Categories: Italian
      Yield: 8 Servings
 
    1/4 c  Butter
    1/4 c  Olive oil
     15    Cloves garlic, chopped fine
      4 oz Anchovies, chopped
      1 qt Heavy cream
      1 ts Dijon mustard
      2 tb Roast Garlic mashed
    1/2 lb Ziti, cooked
    1/4 c  Matchstick-sliced carrots,
           Par-boiled
 
  The Sauce: Saute the chopped garlic in butter and oil until lightly
  browned. Add the chopped anchovies. Cook until the anchovies are
  dissolved. Add the cream, mustard and roast garlic. Reduce by
  one-fourth. Final assembly: Heat the sauce, then add the cooked ziti
  and carrots. Toss until thoroughly coated and serve immediately.