Spaghetti with garlic and anchovy sauce
(Ready in minutes, this garlicky anchovy sauce has no fishy taste. If you want more anchovy flavor, use more fillets. Serves 4.)
1 package (1 pound) spaghetti or linguine
1/2 cup olive oil
2 cloves garlic, finely chopped
8 fillets anchovy
1/2 cup Italian parsley leaves, chopped
Pinch of crushed red pepper
1. Cook the pasta according to the package instructions.
2. Meanwhile, in a large skillet that will hold the pasta later, heat the oil. Cook the garlic for 2 minutes or until it begins to brown. Add the anchovies and turn the heat to medium. Continue stirring for 2 minutes or until the anchovies melt into the oil.
3. Add the parsley and crushed pepper and cook 1 minute.
4. Drain the pasta and add it to the anchovy mixture. Toss gently but thoroughly.
Adapted from Giancarlo Sessa
