Spaghettini con acciughe
ANCHOVY WITH PARSLEY
Naples - Campania
Prep & Cook: 25 min - Easy
Neapolitans prepare this dish Christmas Eve day, a day of fasting.
- 1 lb spaghettini
- 1 2oz can anchovy fillets packed in oil, drained and chopped
- 4 T extra virgin olive oil
- 2 T fresh parsley, chopped
HEAT the olive oil in a pan large enough to eventually hold the sauce and the pasta.
ADD the anchovy to the hot oil over medium heat and mash anchovy into a paste with a wooden spoon or fork.
MEANWHILE, cook the pasta.
DRAIN lightly when cooked al dente, reserving 1/4 cup of pasta water.
POUR the lightly drained pasta into the pan with the olive oil/anchovy mixture, generous grinding of pepper and the chopped parsley.
TOSS ingredients and combine well.
SERVE out of the pan or transfer into a warm serving bowl and serve immediately. If too dry, moisten with reserved pasta water.
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