by Kate Heyhoe
Serves 2 as a main course; 4 as a side or appetizer
Serve this pasta with a spinach salad, dressed with chopped capers, red onion, olive oil, and wine vinegar. Both the pasta and salad enhance each other if mingled: Arrange the salad on each plate, then mound the pasta on top, finishing with a spoonful of salad on top of the pasta.
11 ounces dried spaghetti
3 to 4 whole salted anchovies
About 1/2 cup extra virgin olive oil
3 cloves garlic, peeled and sliced paper-thin
1/2 cup minced parsley
Red pepper flakes or black pepper to taste
Grated romano or parmigiano cheese
Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente. Drain and keep warm, reserving some of the pasta water. While the water heats and pasta cooks, prepare the sauce.
Rinse, bone and fillet the anchovies as instructed in Preparing Salt-Packed Anchovies. Coarsely chop the fillets into small pieces, but don't mince or mash them; they should be small, chunky bits.
Heat half the oil in a skillet until hot. Toss in the garlic slices; they should sizzle but not brown instantly. Stir the garlic around for a few seconds. When the garlic starts to show signs of browning, add the parsley all at once. Stir as it sizzles. When the parsley stops sizzling, mix in the cooked pasta, a tablespoon or so of the pasta cooking water and most of the remaining olive oil (you may not need all of the oil; adjust the amount to taste). If the pasta seems dry, stir in a bit more of the pasta cooking water. Coat the pasta well and add pepper to taste. Toss in the anchovies and mix.
Serve the pasta, passing the cheese on the side, preferably with a tart salad.
Kate's Global Kitchen for August-September 2002:
08/30/02 More Grilling, All Year Long
09/06/02 "Meating" the Italian "Salumeria"
09/13/02 Cooking Up an Italian Life
09/20/02 Savoring Salt-Packed Anchovies & Capers
09/27/02 The Little Italian Cookbook, Revised
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created August 2002
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