Fettucini met ansjovisroomsaus

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1 bol knoflook
1/2 dl droge witte wijn
75 gr boter
1 tube ansjovispasta
2 eetlepels koudgeperste olijfolie
peper van de molen
1 eetlepel balsamico azijn
4 eetlepels zure room
400 gr fettucine
zout

Leg de knoflookbol in een klein pannetje, giet de wijn erover en leg er een
klontje boter op.
Dek af met aluminiumfolie en laat de knoflook 30 minuten stoven in een op
225°C voorverwarmde oven.
Plet de teentjes uit de schil en meng de knoflookpasta met de
ansjovispasta.
Smelt de rest van de boter op een zacht vuur en roer er de pasta door.
Meng de olie erdoor, kruid flink met peper, breng op smaak met een beetje azijn
en roer de room erdoor.
Laat even doorkoken.
Kook de fettucine al dente in water met zout, giet ze af en meng ze met de
saus.