| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 4 |
|
Garlic cloves; whole |
| 1 |
lg |
Spanish onion; cut 1/2" thk rounds |
| 1 |
lb |
Fresh anchovies |
| 1 |
ts |
Fresh thyme leaves |
| 1 |
c |
Dry white wine |
| 4 |
tb |
Extra-virgin olive oil |
| 8 |
oz |
Spaghetti |
| 1/4 |
c |
Freshly-toasted breadcrumbs |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12-inch skillet, heat 4 tablespoons oil and cook garlic and onion
until golden brown -- about 10 minutes.
Remove fillets from anchovies and set aside. Remove garlic. Add thyme,
anchovies and white wine to onions and bring to boil. Add the extra-virgin
olive oil and remove from heat.
Cook spaghetti according to package instructions and drain. Toss pasta into
anchovy mixture and stir until well-coated -- 30 seconds -- and pour into
heated serving bowl. Sprinkle with breadcrumbs and serve immediately.
This recipe yields 4 servings as an appetizer pasta course.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5632)
Per serving: 509 Calories (kcal); 28g Total Fat; (53% calories from fat);
8g Protein; 47g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Mario Batali
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