| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
March 1990 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
lg |
Garlic cloves; minced |
| 1 |
cn |
Anchovy fillets; drained, chopped (1 |
|
|
; 3/4- or 2-ounce) |
| 8 |
oz |
Spaghetti |
| 1 |
ts |
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
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