Anchovies , pungent and salty, add a nutty, not fishy, flavor to this simple garlic and butter sauce.
SPAGHETTI WITH ANCHOVY SAUCE
1/3 cup olive oil
4 cloves garlic mashed into a paste
1 (2 oz) tin oil packed anchovies mashed into a paste
pinch crushed red chile flakes
4 tablespoon butter
8 oz spaghetti
2 tablespoons chopped parsley
kosher salt and freshly ground black pepper to taste
Freshly grated Parmesan for garnish
Heat oil in a cast iron skillet over medium heat. Add garlic and cook stirring occasionally until golden 2-3 minutes. Add anchovy paste and chile flakes cook until browned 5-10 minutes. Reduce heat and add butter and stir until you have a smooth paste
Bring a large pot of water to a boil add salt to the water. Cook spaghetti until al dente 10-15 minutes.
Add spaghetti and parsley to skillet and season with pepper and salt. Garnish with cheese.
Copyright 2015, Veronica Gantley.
Photo courtesy of My Catholic Kitchen; all rights reserved.