Bigoli: Anchovy Sauce

Name: Bigoli: Anchovy Sauce (Bigoli in Salsa)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 1 1/2 tablespoons chopped flat-leaf parsley; 250 ml water; 125 ml white wine; 1/2 recipe fresh bigoli (or 200 g dried); 4 tablespoons extra virgin olive oil; 1 medium onion (200 g); 140 g salted whole anchovies or sardines in salt, or 80 g fillets thereof; 140 g salted whole anchovies or sardines in salt, or 80 g fillets thereof

Bigoli in Salsa

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Clearly, there is only one sauce to go with bigoli. If you like anchovies, it’s the bomb…

Ingredients

1/2 recipe fresh bigoli (or 200 g dried)
140 g salted whole anchovies or

Fish course
Starter
Pescatarian

Method

Like tartufo dei poveri, this is a somewhat dry sauce that goes excellently with fresh noodles – fresh spaghetti are the most readily available substitute if you can’t get or won’t make bigoli.

If using whole salted fish, rinse and fillet them under cold running water. Chop the fillets of anchovy or sardine, but no need to do so very fine