HOME | > | PASTA |
ANCHOVY WITH PARSLEY
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
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.
Copyright © 2000,2012 e-rcps.com, All Rights Reserved
Recipes
Basics
Glossary
FAQ
Cookbooks
Tell a friend
Cooking Classes
Cooking classes in the U.S. and Italy.
Gastronomy Tours
Tour Wine & Olive oil country and other regions.
Links
Links to other sites of related interest.
Sources
Where to buy special ingredients and utensils.
Ask the Chef
If you don't find your recipe.
FAQ
Cookbooks
Tell a friend
Cooking Classes
Cooking classes in the U.S. and Italy.
Gastronomy Tours
Tour Wine & Olive oil country and other regions.
Links
Links to other sites of related interest.
Sources
Where to buy special ingredients and utensils.
Ask the Chef
If you don't find your recipe.