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Spaghetti and Alici (anchovies). We actually usually use linguini. Olive oil, lots of minced garlic, anchovies (flat, in the little tins--probably 3-4 tins to a lb of pasta)....all cooked together until they have sort of melted and blended together. Cook the pasta to your liking (aldente here), conserve enough pasta water to add to the linguine with the garlic and anchovy mixture so that the "sauce" is fluid enough to coat the pasta. Add some grated parmesan or romano, garnish with fresh basil.
Yum! Our Christmas Eve staple, part of the Feast of Seven Fishes.
Spaghetti and Alici (anchovies). We actually usually use linguini. Olive oil, lots of minced garlic, anchovies (flat, in the little tins--probably 3-4 tins to a lb of pasta)....all cooked together until they have sort of melted and blended together. Cook the pasta to your liking (aldente here), conserve enough pasta water to add to the linguine with the garlic and anchovy mixture so that the "sauce" is fluid enough to coat the pasta. Add some grated parmesan or romano, garnish with fresh basil.
Yum! Our Christmas Eve staple, part of the Feast of Seven Fishes.
That sounds good. I love anchovies.
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