il is ready, drop the spaghetti in the water (if you
tablespoons salt.
Add spaghetti.
Cook for 14 minutes
edium heat. Cook and stir anchovy and capers in hot oil
boil and cook the spaghetti for about 10 minutes until
In a large skillet, cook garlic in oil over medium heat approx 30 seconds.
Add black and red pepper. Cook and stir 30 seconds longer.
Drain clams, reserving juice. Set clams aside.
Add clam juice and tomatoes to skillet. Stir in basil and anchovy paste. Bring to a boil.
Reduce heat. Simmer, uncovered, 30 to 45 minutes until desired consistency is reached.
Stir in clams. Heat through.
Serve over hot cooked spaghetti or linguine.
nd saute briefly.
Add anchovy paste to the pan before
asta bowl. Add oil/garlic/anchovy mix as well as reserved
1/4 cup oil, and anchovy fillets in a large saute
Cook pasta in boiling salted water for 8 mins or until al dente. Drain.
Meanwhile, in a frying pan, heat 1/2 the oil over medium heat, add garlic and anchovy and cook, stirring, for 30 seconds or until fragrant. Remove from heat and add breadcrumbs. Toss 1/2 mixture with arugula, capers, dill, lemon zest, remaining oil and pasta. Serve topped with remaining breadcrumbs.
lace 1/2 of the spaghetti in a greased 13x9x3 inch
side to infuse.
Cook spaghetti in boiling salted water for
Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.
n a large pot. Add spaghetti and cook for 7 to
Put the sauce, oil and cream into a broad skillet or saute pan.
Cook the spaghetti in salted boiling water till al dente, drain, reserve a little of the pasta water.
When the spaghetti is almost cooked, warm the sauce to a simmer, reduce it just barely, tossing in the spaghetti when it comes to a boil. Turn off the heat and toss thoroughly to coat. Add chopped parsley if desired. Taste and correct for salt and pepper.
To make the salsa verde, combine arugula, parsley, cheese, capers, garlic, anchovies and lemon juice in a food processor and process until combined. With the motor running, add 3/4 cup oil in a slow steady stream. Set aside.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain.
Heat remaining oil in a frying pan over high heat. Cook shrimp for 2 mins, or until cooked through. Add pasta and salsa verde and toss to combine. Distribute between serving plates and top with baby arugula. Serve with lemon wedges on the side.
nd garlic mixture.
Toss spaghetti in the pan with parsley
Heat oil in heavy medium skillet over low heat.
Add garlic and cook 2 minutes; add anchovies and cook until garlic just begins to color, about 3 minutes.
Meanwhile, cook spaghetti in a large pot of boiling, salted water, until tender but still firm to bite, stirring occasionally.
Drain well.
Return spaghetti to pot and add the anchovy mixture and lemon juice and toss to coat.
Season with salt and pepper to taste and sprinkle with parsley.
Add Parmesan to taste.
ater then drained) and the anchovy fillets.
After a few
Boil spaghetti in a pot of boiling
Cook spaghetti in boiling, salted water for about 10 mins or until just tender. Drain.
Meanwhile, heat tuna oil with garlic, capers and anchovies. Cook for 1 min. Add chili, tomato paste, parsley, tomatoes and sugar and bring to a simmer. Cook gently for 5 mins. Season to taste and add tuna. Toss with pasta and serve on warmed serving plates, garnished with parsley.