White spaghetti

Lynnda Cloutier


This is one of those dishes made from what’s on hand and is great when you get home late and hungry. Keep a stock of anchovies olive oil and spaghetti and you can always make this dish in short notice.Unknown source

★★★★★ 1 vote


white spaghetti
6 oz. dried pasta, such as spaghetti
1/3 cup olive oil
4 garlic cloves, cut in half
6 anchovy filets, in oil, drained
sea salt and pepper


1Bring large pan of salted water to boil. Add pasta and cook as the package directs, about 8 minutes
2Put olive oil and garlic into small pan and heavy very gently over low heat for 4 to 5 minutes til garlic is pale golden but not browned. Remove and discard garlic.
3Add anchovies and 1/3 cup water to pan and simmer rapidly, beating with the fork til anchovies have almost dissolved into the mixture. Add plenty of black pepper and a pinch of salt
4Drain pasta and return it to hot pan. Add anchovy mixture and toss well. Divide between 2 bowls or plates and serve.
Serves 2

About this Recipe

Course/Dish: Pasta
Regional Style: Italian