Spaghettini in Salsa d’Acciuga

Quick-cook Spaghetti with Anchovy Sauce

Preparation info
  • Serves


    as a first course
    • Difficulty


    • 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.


  • 150 ml (¼ pint) milk
  • 6 garlic cloves
  • 200


  1. 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