This wonderful and simply dish, typical of xmas eve, still retains the ancient Venetian recipe.
Ingredients (4-6 people)
a dozen medium-sized salted anchovies
1 white onion
parsely and pepper
1 cup of dry white wine
extra virgin olive oil
400 g of bigoli => this is a particular kind of pasta, looking for it in an Ita grocery shop
salt (use with care because the anchovies are already salty)
PREPARATION
Stew the finely chopped onion in olive oil, Softening the onion with wine , Add the anchovies and let them dissolve cook the bigoli in the same way you cook spaghetti when they are ready add the sauce Serve and sprinkle with pepper and chopped parsley
absolutely do not put cheese on top
after dinner your breath could be a lil bit rotten, so if you are going to kiss your loved ones, l ad take a moment and drink a fresh sparkling prosecco
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