Anchovy spaghetti

Name: anchovy spaghetti
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tray flat leaf parsley 20 g; 1 toe garlic; 6 anchovy fillets on olive oil; 4 el green olives without pip (pot 240 g); 4 el capers; 1 shallot in parts; 100 ml extra virgin olive oil; 300 g Spaghetti

A tasty Italian recipe. The main course contains the following ingredients: fish, flat parsley (20 g), garlic, anchovy fillets (on olive oil), green olives (without pits (pot 240 g)), capers, shallot (in parts), extra virgin olive oil and spaghettini.

Ingredients

Kitchen Stuff

food processor

Directions

Remove the stalks from the parsley and put the leaves in the food processor.
Add the garlic, the anchovy fillets, the olives, the capers and the shallot.
Puree to an even mass.
Keep 2 tbsp oil apart.
Slowly and carefully pour the rest of the oil into the anchovy mixture to create a smooth sauce.
Season with salt and pepper.
Cook the spaghetti al dente according to the instructions on the package and drain.
Heat 2 tbsp oil in a large skillet or frying pan and fry the spaghetti for half a min.
Stir until the pasta is completely covered with a thin layer of oil.
Turn off the heat, stir in the sauce and spread over 4 plates.
Serve immediately..