Name: Spaghettini in Salsa d’Acciuga (Quick-cook Spaghetti with Anchovy Sauce)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 3 tablespoons double cream; 25 g (1 oz) unsalted butter; salt and pepper; 1 tablespoon red wine vinegar; 200 g (7 oz) salted anchovies, cleaned and washed, or canned anchovy fillets, drained; 375 g (12 oz) quick-cook spaghetti or capellini; 2 tablespoons extra-virgin olive oil; 150 ml (¼ pint) milk; 6 garlic cloves

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
1 hr

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

This is a modem adaptation of an old recipe from the western Riviera. The original did not include cream, hut I find the addition of a little cream gives the sauce a velvety sweetness that tones down the robustness of the anchovies.

Ingredients

150 ml (¼ pint) milk
6 garlic cloves
200

Method

Heat the milk and the garlic cloves in a small saucepan. Cover the pan tightly and cook very slowly for 30 to 45 minutes, until the garlic is soft. The milk should have just a few bubbles breaking on the surface: use a flame diffuser, if you have one, or cook in a bain-marie, otherwise the milk will evaporate. Add a little more milk if necessary. Lift out the garlic cloves