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HOME>PASTA

ANCHOVY WITH PARSLEY

Spaghettini con acciughe
Naples - Campania
Prep & Cook: 25 min - Easy
Serves 4

Neapolitans prepare this dish Christmas Eve day, a day of fasting.

INGREDIENTS:
  • 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
OO  Sauté pan large enough to hold pasta and all ingredients, pasta pot.

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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