Pasta Olio Con Alige
From BuonAppetito 8 years agoIngredients
- 6 To 8 cloves of Garlic - Sliced Thin shopping list
- 1 small can or 1 heaping fork full of anchovy shopping list
- Extra Virgin Olive Oil about 1/2 Cup shopping list
- 1 Tbs Unsalted butter shopping list
- 1/4 Stick unsalted butter shopping list
- 2 Tbs of capers shopping list
- Italian Flat Leaf Parsley 1/2 cup shopping list
- 1/2 Cup Dry White Wine shopping list
- Spaghetti shopping list
- Salt shopping list
- Italian Pepper Flakes shopping list
- Fresh Ground black pepper shopping list
- Grated cheese shopping list
How to make it
- In a skillet with extra virgin olive oil and 1 Tbs of butter saute the anchovy on a medium light flame.
- When the anchovy evaporate add the garlic no salt (the anchovy is very salty) some fresh black pepper and hot pepper flacks saute but don't brown the garlic. Add the capers and simmer a few minutes.
- Add the white wine about 1/2 of a cup let it reduce and cook off.
- Take 1 lb of spaghetti just under cooked and put into the skillet. Taste and now if salt is needed add it but not likely. Add the butter and Allow to simmer about another minute or two.
- When the spaghetti reaches the desired texture. Put into a serving dish drizzle with a little more olive oil mix sprinkle the parsley on top and serve with a little grated cheese.
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