Go Back
–+ servings

Spaghettini con Acciughe (Spaghettini with Anchovies)

Buy good quality anchovies packed in olive oil. The difference in price between low-end and high-end anchovies is not that much but the difference in taste is astounding. Good anchovies will have only the slightest smell “of the sea” when you open the can. After cooking, they will fade into the background leaving a savory (umami) note without any fishiness. Italians rarely use cheese in dishes that contain fish. I prefer spaghettini in this dish. Spaghettini is thinner than spaghetti but thicker than angel hair (vermicelli).
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 4-5 cloves garlic minced
  • 1/4 teaspoon fennel seed crushed in a mortar
  • 1 teaspoon crushed red pepper or to taste
  • 1 pinch dried oregano
  • 1/8 teaspoon dried basil
  • 1 x 2 ounce can anchovies packed in olive oil
  • 1/4 cup dry white wine
  • 1 egg lightly beaten
  • 1 1/2 teaspoons black pepper freshly ground
  • 1 pound spaghettini
  • 1/4 cup extra virgin olive oil for finishing

Method
 

  1. In a small frying pan gently sauté garlic in olive oil until golden brown.
  2. Add the fennel seed, red pepper, oregano, and basil and cook for approximately 30 seconds.
  3. Add the anchovies and their oil.
  4. Cook gently, stirring frequently, until anchovies disintegrate. This will only take a few minutes.
  5. Add white wine and simmer gently till most of the wine has evaporated and the anchovies have thoroughly disintegrated. Remove the pan from the heat.
  6. Meanwhile cook pasta in 3 quarts of boiling water seasoned with 1/3 cup of salt until just al dente.
  7. As the pasta nears completion, use some of the pasta water to warm the serving bowl. This is important as the egg will cook in the hot pasta and if the bowl is cold, the pasta will lose too much heat to do this effectively.
  8. Just before draining the pasta, reheat the olive oil-anchovy mixture on medium-low.
  9. Drain pasta, reserving at least one cup of the pasta-cooking water.
  10. Drain and quickly dry the warmed serving bowl.
  11. Put half of the olive oil-anchovy mixture in the warmed serving bowl.
  12. Add the drained pasta.
  13. Top with the remaining olive-oil anchovy mixture.
  14. Toss pasta.
  15. Add black pepper and beaten egg. Toss until well mixed.
  16. In a leap of faith, add about ½ cup of the reserved (still hot) pasta-cooking water. Toss well.
  17. Drizzle in approximately ¼ cup of finishing olive oil. Toss well.
  18. Add more pasta-cooking water, if needed, to make a glossy sauce. You probably can’t go wrong with adding at least another ¼ cup of pasta-cooking water.

Notes

Copyright © 2018 by VillaSentieri.com. All rights reserved.

Tried this recipe?

Let us know how it was!