Spaghetti with Sicilian Anchovy Sauce
Preparation info
Serves
4
Appears in
The Robert Carrier Cookbook
Published 1965
Ingredients
1 pound - salt
2 tablespoons - butter
- freshly grated parmesan (optional)
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 cook, stirring, for 2 minutes. Stir in breadcrumbs, and season to taste with salt and freshly ground black pepper.