Milanese Anchovy Sauce.

This is Aldo's (from masterchef) recipe for  anchovie sauce, use it with pasta, asparagas, fish, anything really.

10 cloves of garlic
500 ml milk
15g anchovies
3 tbs capers
olive oil
black pepper

In a small saucepan add milk and garlic. On low heat cook the garlic making sure that the milk does notl burn, stirring occasionally every 3 minutes. The all cooking of the garlic should take more then 20 minutes ( the garlic must be soft to touch)
In a mortar and pestle add anchovies and capers with a drizzle of olive oil and start to pound on the ingredients until achieving a pesto consistency if required a bit more of olive oil add a bit at time.
Once the garlic is cooked add it to the anchovies pesto and keep pounding until becomes a thick sauce if required add a bit more of olive oil to smooth the sauce. Season with pepper.