Recipe By : Molto Mario MB1D28
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons extra virgin olive oil -- plus 4 T
2 Large Spanish onions -- cut in 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
1 Cup freshly toasted bread crumbs
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.
