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.
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
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
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