Spaghetti With Anchovy Olive Sauce
 
gourmet 
 
can be prepared in 45 minutes or less. 
 
5 large  garlic cloves, sliced thin
1/3 cup  olive oil
  a 2-ounce can flat anchovies, drained, patted dry, and chopped
3/4 cup  pimiento-stuffed olives, rinsed, drained well, and chopped fine
1 cup  finely chopped flat-leaf parsley leaves
1 lb.  spaghetti
 
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. 
 
 
 
-- 
(ID: 4654) Mirror: rec.food.recipes: Thu, Dec 2, 2004


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