Ingredients
- 3 tablespoons extra virgin olive oil plus 4 tablespoons
- 2 large Spanish onions, cut into eighths
- 1 pound anchovies or sardines
- 1 tablespoon crushed chili flakes
- 4 cloves garlic, thinly sliced
- 1 pound spaghetti, preferably Italian
- 2 bunches Italian parsley, roughly chopped to yield 1/2 cup
- 1 cup freshly toasted bread crumbs
Directions
In a 12 to 14-inch saute pan place 3 tablespoons oil and onions and place over medium heat. Cook slowly until medium golden brown, about 20 to 25 minutes, and then set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt.
Clean and gut anchovies and remove fillets. In another 12 to 14-inch saute pan, heat remaining oil until smoking. Add anchovies, chilies, and garlic and cook until fish has broken down, about 4 to 5 minutes. Add onions to anchovy mixture and simmer.
Drop spaghetti into boiling water and cook according to package instructions until al dente. Drain and toss into pan with anchovy mixture. Add parsley and stir to coat. Pour into a warmed serving bowl, sprinkle with bread crumbs and serve.
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By Kathleent82
Michigan
on February 02, 2011
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I purchased the chef's book and made this recipe last night. The recipe in the book calls for 5 salt packed anchovies, filleted and rinsed not for 1 lb of anchovies that is listed in the recipe here.
Regarding the recipe, this was my first from this chef. My boyfriend nor I were fans of this recipe. In fact we took a couple bites and then threw the whole dish out. I followed the recipe exactly and it was just not good to us. I would not personally recommend it but the other reviewers seem to be happy with it.
By alisa.stendardo...
somerville, MA
on February 18, 2009
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I tried the recipe above and added shrimp, panchetta and some white wine and lemon jioce. The results of which I have posted on my blog:http://theripetomato.wordpress.com/
I loved the unique burst of flavor in this dish!
By winkie_14850_17...
brooklyn, NY
on January 18, 2009
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Today it was freezing in NYC and too cold to wander out to the market. All I had in the house was a can of sardines and the remainder of the ingredients for this recipe. And boy, was it delicious! I used wide egg noodles and they worked quite well, too. Thank you, Mario. I'm looking forward to tomorrow's leftovers!
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