Zesty Spaghetti with Anchovies

Zesty Spaghetti with Anchovies

31saves
25min


124 people made this

Anchovies are a love or hate thing. If you love them, try this Sicilian style pasta which is simply dressed with lemon juice, garlic and parsley.

DIGGER2640

Ingredients
Serves: 6 

  • 1 (500g) packet spaghetti
  • 3 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 (45g) can anchovy fillets, drained and chopped
  • 1 cup (125g) dried breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • freshly ground pepper to taste
  • 1/2 cup (60g) grated Parmesan cheese

Directions
Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook spaghetti in a large saucepan of boiling water as packet directs until al dente. Drain and set aside.
  2. Meanwhile, heat oil in a medium frying pan over medium heat; cook and stir garlic and anchovies for 2 minutes.
  3. Stir in breadcrumbs and turn off heat. Add parsley and lemon juice. Season with freshly ground black pepper. Stir to combine together.
  4. Toss anchovy sauce with hot pasta and sprinkle with the Parmessan cheese and serve.

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Reviews (6)

BELLYBUTTONSGIRL
by
7

Something else. I've made variations of this tasty dish before. The anchovies melt right into the garlic oil so there are no fish pieces left in the pasta. I suggest using WAY more garlic in the sauce and adding coriander rather than parsley in the end. Also, I marinate and then saute some shrimp in lime, garlic, red capsicumand olive oil to add to the dish. Just a suggestion! - 08 Oct 2008

awesome in tummy
by
3

I've made this about a dozen times in the last few months, so it's about time I posted a review! This tastes strong, but not fishy, makes an excellent side dish, cheap and easy to prepare, be brave and give it a try! - 08 Oct 2008

MVPALAZZO
by
3

Very nice, tastes just like home (I'm Italian) What a lot people don't realise is that the pasta is SUPPOSED to be DRY! Italians don't always like thick soupy sauces all the time. That's the style of pasta it is. I usually add a squeeze of lemon for some zing and not so much parsely. Bellisimo! - 08 Oct 2008

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