Spaghetti with Sicilian Anchovy Sauce

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

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

Europe
Italy
Fish course
Pescatarian
Pasta
Sicily
Mediterranean

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.

Sicilian Anchovy Sauce

Simmer garlic in olive oil until transparent; add diced anchovies and continue to co