| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 5 |
lg |
Garlic cloves; sliced thin |
| 1/3 |
c |
Olive oil |
|
|
A; (2-ounce) can flat |
|
|
; anchovies, drained, |
|
|
; patted dry, and |
|
|
; chopped |
| 3/4 |
c |
Pimiento-stuffed olives; rinsed, drained |
|
|
; well, and chopped |
|
|
; fine |
| 1 |
c |
Finely chopped flat-leaf parsley leaves |
| 1 |
lb |
Spaghetti |
INSTRUCTIONS
In a large heavy skillet (measuring at least 12 inches across top) cook
garlic in oil over moderate heat, stirring, until pale golden. Add
anchovies and cook, mashing them, until they dissolve into oil, about 1
minute. Stir in olives and parsley and remove skillet from heat.
In a kettle of salted boiling water cook spaghetti until al dente. Reserve
1 cup pasta cooking liquid and drain spaghetti in a colander. Add spaghetti
and 1/2 cup reserved liquid to sauce. Heat pasta over moderate heat,
stirring and tossing it and adding more reserved liquid as necessary, until
it is coated well with sauce.
Serves 4 to 6.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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