Name: Spaghetti with Sicilian Anchovy Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound spaghetti; butter; 2 tablespoons finely chopped parsley; salt; freshly grated parmesan (optional); 1-2 cloves garlic, finely chopped; 2 tablespoons dry breadcrumbs; salt and freshly ground black pepper; 6 tablespoons olive oil; 10-12 anchovy fillets, diced

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound spaghetti
salt
2 tablespoons finely chopped parsley

Method

Cook spaghetti in boiling salted water until al dente - tender but still firm. Drain and pour Sicilian Anchovy Sauce over it. Toss well and sprinkle with finely chopped parsley. Serve with butter, and freshly grated Parmesan if desired.