Pasta with anchovies and parsley

anchovy and parsley pasta recipe

Serves 2 - multiply for more

Ingredients:

• Capellini or other thin noodles—enough for 2 servings

• Extra virgin olive oil

• 3 large cloves garlic, minced

• 12-15 anchovy fillets (the oil packed variety)

• Red pepper flakes to taste

• 1 handful parsley, chopped

Instructions:

1. Heat a frying pan, put in a swish of olive oil, and add minced garlic and anchovy fillets. Cook over medium heat, using a wooden spoon to stir and break up the anchovies. Once the anchovies are melted into the oil, add the red pepper flakes to your liking, cook for a bit, and turn off heat. Total cooking time 5-10 minutes.

2. Cook noodles according to instructions on package. Do not salt the water (the anchovies are already very salty). When noodles are ready, put a big splash of the pasta water in with the anchovy mixture, stir, then strain the noodles over the sink. Transfer the noodles directly into the skillet and stir until they are evenly coated with the anchovy mixture. You can add more red pepper flakes at this point, and stir in the chopped parsley.

   Note: I don’t add grated parm to this but you’re welcome to.