Spaghetti aglio olio con acciughe

Yield: 6 servings

Measure Ingredient
2 \N 2 oz. cans anchovies
½ cup Olive oil
4 \N Garlic cloves; minced or crushed
\N \N (4 to 6)
¼ cup Chopped parsley
4 tablespoons Butter; softened (4 to 6)
1½ pounds Spaghetti; (thin)


Open the cans of anchovies. Drain one and set the other aside. Chop the drained anchovies into small pieces. Set the pasta to boil according to directions. While it cooks, heat the olive oil in a heavy skillet and sauet the garlic until golden. Do not permit it to brown. Stir in the undrained anchovies and saute, stirring and crushing the anchovies with a wooden spoon.

When the anchovies are have dissolved, stir in the chopped anchovies and about ⅔ of the parsley. Cut half the butter into a deep warmed bowl. As soon as the the pasta is cooked al dente drain and add to the bowl. Toss well. Add the remaining parsley and softened butter, grind pepper generously over the pasta and add the anchovy sauce. Toss gently but quickly, grinding a little more pepper over the pasta. Distribute the sauce evenly throughout the strands and serve immediately.

Per serving: 655 Calories (kcal); 28g Total Fat; (38% calories from fat); 15g Protein; 86g Carbohydrate; 22mg Cholesterol; 137mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

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