Spaghetti With Anchovies
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g spaghetti
- anchovies
- olive oil
- g butter
- tomato sauce or conserva
- pepper
Instructions
- Wash, bone and chop the anchovies; warm them in plenty of good oil with a pinch of pepper, without boiling.
- As they warm, add 50 g butter and a little tomato sauce or conserva, then remove from the heat.
- Dress the spaghetti, cooked lightly salted and kept firm, with the anchovy sauce.