| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
6 |
servings |
INGREDIENTS
| 2 |
|
2 oz. cans anchovies |
| 1/2 |
c |
Olive oil |
| 4 |
|
Garlic cloves; minced or crushed |
|
|
(4 to 6) |
| 1/4 |
c |
Chopped parsley |
| 4 |
tb |
Butter; softened (4 to 6) |
| 1 1/2 |
lb |
Spaghetti; (thin) |
INSTRUCTIONS
SPAGHETTI AGLIO OLIO CON ACCIUGHE (SPAGHETTI WITH GARLIC, OIL AND
ANCHOVIES)
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 2/3 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: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
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