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Spaghetti with Anchovy and Garlic Sauce
Spaghetti with Anchovy and Garlic Sauce
(Spaghetti con Salsa Acciughe ed Aglio)
 
 
Ingredients:

One (2-oz) tin oil-packed anchovies, mashed into a paste
4 cloves garlic, mashed into a paste
4 tbsp butter, cubed and chilled
1/3 cup extra virgin olive oil
Pinch crushed red chile flakes
8 oz spaghetti
2 tbsp finely chopped parsley
Kosher salt
Freshly ground black pepper, to taste
Freshly grated Parmigiano cheese, for garnish

Directions:

Heat olive oil in a 12-inch skillet over medium heat.

Add garlic.

Cook, stirring occasionally, until golden, about 2-3 minutes.

Add anchovy paste and chile flakes.

Cook until deeply caramelized, about 5-6 minutes.

Reduce heat to medium-low.

Slowly stir in butter to make a smooth sauce.

Bring a large saucepan of salted water to a boil.

Cook spaghetti until 'al dente', about 9-10 minutes.

Add spaghetti and parsley to skillet and season with salt and pepper.

Toss to coat.

Divide among serving bowls and garnish with Parmigiano cheese. Serves 2-4.

That's it!
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