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Pasta Olio Con Alige Recipe

Ingredients

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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The Cook

BuonAppetito Queens, New York

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