A really good side dish helps any holiday dinner complete. We have a new recipe to add to the table. It’s time to grab a Bite with Belkys. This simple cilantro lime salmon dish is fresh, zesty, and can be cooked in less than an hour. Let’s grab a Bite with Belkys! The Chef: Brian CantrellThe Restaurant: Livia Bar and Grill, Fort LauderdaleThe Dish: Dirty Macaroni Ingredients:1 cup Seasoned Bread crumbs2 Anchovies (jarred packed in olive oil)2 tablespoons Butter2 tablespoons Extra Virgin Olive Oil2 cups Fresh Strozzapreti Pasta1 tablespoon Truffle Butter1 teaspoon Garlic, thinly sliced1 tablespoon Garlic Confit1 cup Mushroom Stock2 ounces grated Parmesan CheeseSalt & Pepper Mushroom Stock:1 pound fresh cremini mushrooms1 ounce dried shiitake mushrooms3 stalks celery1 medium carrot8 cups waterSalt to taste Method of Preparation: Heat butter and olive oil in a pan then add the anchovies and sauté until melted into butter and oil. Add bread crumbs and mix until bread crumbs are browned. Spread onto a sheet tray lined with paper towels to allow bread crumb mixture to cool. Bring a large pot of water to a boil and salt generously. Add the Strozzapreti to the boiling water and cook until al dente. While the water is boiling add the olive oil and garlic to a sauté pan and cook until it turns golden brown in color. Deglaze the pan with the mushroom stock and cook until reduced by half. Drain the cooked pasta and add to the pan and toss. Finish the sauce by adding the truffle butter & parmesan cheese. Serve in bowls and garnish with crispy breadcrumbs. Mushroom Stock: Slice the veggies and add into a large pot, along with the water. Heat on medium-high heat until boiling, then quickly reduce to a simmer. Simmer for 20-30 minutes before straining into broth. Livia Bar and Grill500 N Andrews Ave., Suite 106Fort Lauderdale, FL 33301954-306-3407liviabarandgrill.com