Spaghetti with Sicilian Anchovy Sauce

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 pound spaghetti
    • salt
    • 2 tablespoons finely chopped parsley
    • butter
    • freshly grated parmesan (optional)


    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.

    Sicilian Anchovy Sauce

    Simmer garlic in olive oil until transparent; add diced anchovies and continue to cook, stirring, for 2 minutes. Stir in breadcrumbs, and season to taste with salt and freshly ground black pepper.