| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Extra virgin olive oil, plus 4 T |
| 2 |
lg |
Spanish onions, cut in eighths |
| 1 |
lb |
Anchovies or sardines |
| 1 |
tb |
Crushed chili flakes |
| 4 |
|
Cloves garlic, thinly sliced |
| 1 |
lb |
Spaghetti, preferably Italian |
| 2 |
bn |
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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