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CATEGORY CUISINE TAG YIELD
Dairy Italian March 1990 1 Servings

INGREDIENTS

1/4 c Olive oil
4 Garlic cloves, minced
1 Anchovy fillets, drained
chopped 1
3/4- or 2-ounce
8 oz Spaghetti
1 t Fresh lemon juice
Freshly ground pepper
Chopped fresh Italian
parsley
Freshly grated Parmesan
cheese optional

INSTRUCTIONS

Heat oil in heavy small skillet over low heat. Add garlic and cook 2
minutes. Add anchovies and cook until garlic just begins to color, 3
minutes.  Meanwhile, cook spaghetti in large pot of boiling salted
water until  just tender but still firm to bite, stirring occasionally.
Drain  well. Return spaghetti to pot. Add oil mixture and lemon juice
and  toss to coat. Season with pepper. Divide between plates. Sprinkle
generously with parsley. Serve, passing Parmesan separately if
desired.  2 servings; can be doubled or tripled.  Bon Appetit March
1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7775
Calories From Fat: 4936
Total Fat: 557.8g
Cholesterol: 1968.4mg
Sodium: 20638.6mg
Potassium: 1198.1mg
Carbohydrates: 220.3g
Fiber: 7.5g
Sugar: 9.3g
Protein: 481.4g


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