| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 3 | T | Extra virgin olive oil, plus |
| 4 T | ||
| 2 | Spanish onions, cut in | |
| eighths | ||
| 1 | lb | Anchovies or sardines |
| 1 | T | Crushed chili flakes |
| 4 | Cloves garlic, thinly sliced | |
| 1 | lb | Spaghetti, preferably |
| Italian | ||
| 2 | Italian parsley, roughly | |
| chopped | ||
| 1 | c | Freshly toasted bread crumbs |
INSTRUCTIONS
In a 12 to 14-inch saute pan place 3 tablespoons oil and onions and place over medium heat. Cook slowly until medium golden brown, about 20 to 25 minutes, and then set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. Clean and gut anchovies and remove fillets. In another 12 to 14-inch saute pan, heat remaining oil until smoking. Add anchovies, chilies, and garlic and cook until fish has broken down, about 4 to 5 minutes. Add onions to anchovy mixture and simmer. Drop spaghetti into boiling water and cook according to package instructions until al dente. Drain and toss into pan with anchovy mixture. Add parsley and stir to coat. Pour into a warmed serving bowl, sprinkle with bread crumbs and serve. Yield: 4 servings Recipe by: Molto Mario MB1D28 Posted to MC-Recipe Digest V1 #624 by Sue <suechef@sover.net> on May 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 7513
Calories From Fat: 4063
Total Fat: 458.9g
Cholesterol: 1637.4mg
Sodium: 15781.5mg
Potassium: 2103.9mg
Carbohydrates: 471.6g
Fiber: 30.6g
Sugar: 20.6g
Protein: 392.3g