My Nutty, Scottish-Italian Dad's Video Tutorial on How to Make Spaghetti with Anchovies
Spaghetti with an anchovy sauce that my Dad makes all the time. Everyone who tries it, loves it!
Ingredients
- 8 oz spaghetti
- Kosher salt (or sea salt for the pasta water)
- 2 Tbsp extra virgin olive oil (top quality)
- 3 cloves garlic (crushed or chopped garlic, the smaller the pieces, the stronger the garlic flavor)
- 1 Tbsp fresh Italian parsley (heaping Tbsp, chopped)
- ⅛ tsp fresh cayenne pepper (optional, as desired)
- 4 anchovies (or 5, under olive oil
- ⅓ cup dry white wine
- ⅛ tsp black pepper (to taste)
- 1 shot whisky (optional)
Instructions
- Cook the pasta as directed on the box.
- While the pasta is cooking, prepare the sauce.
- In a frying pan over medium-high heat, add the olive oil, chopped garlic, parsley, fresh or dried cayenne peppers, and anchovies and sauté for a few minutes, until the garlic begins to brown and the anchovies disintegrate, or dissolve (for lack of better terms).
- After a minute or two, add the white wine, and stir well.
- Remove from heat and set aside until the pasta is ready.
- When the pasta is cooked, place the sauce on a burner over low heat, and with a pasta scoop, remove the spaghetti from the pot and add it to the anchovy sauce, taking care not to overly drain the pasta, or it will be too dry.
- Stir well; remove from heat.
- Serve immediately with freshly ground black pepper and (grated Parmigiano Reggiano cheese from Italy.) This last part is optional as Italians frown on cheese with fish. That's Dad's Scottish side!
Notes
- Grated Parmigiano Reggiano is optional as fish and cheese together is usually a no no in Italy. 😂 My dad begs to differ!
Nutrition
Serving: 1 | Calories: 400kcal | Carbohydrates: 50g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 978mg | Potassium: 238mg | Fiber: 3g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
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