In the Veneto, this extra-large wholewheat spaghetti is served with a sauce of sweet onion and salty anchovy and lots of freshly ground black pepper. A wildly sophisticated layering of flavour sensations that is custom-built for a simple supper.
Heat butter and olive oil in a large frypan, add onions and cook gently until soft. Add anchovy fillets and stir until they break up.
Cook the pasta in plenty of salted, boiling water until al dente. Drain well, and mix with the sauce in a warm serving bowl, adding a few spoonfuls of the cooking water to moisten it. Add freshly ground black pepper and the parsley, and serve immediately.
© 1998 All rights reserved. Published by Murdoch Books.