My Nutty, Scottish-Italian Dad's Video Tutorial on How to Make Spaghetti with Anchovies
User Reviews
5
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Prep Time
7 mins
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Cook Time
15 mins
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Total Time
22 mins
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Servings
3 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Italian
My Nutty, Scottish-Italian Dad's Video Tutorial on How to Make Spaghetti with Anchovies
Description
The recipe cooks spaghetti according to package instructions and prepares a sauce by gently sautéing olive oil with crushed garlic, chopped Italian parsley, anchovies, and optional cayenne pepper until the garlic browns and anchovies dissolve. White wine is added and stirred in, then the sauce is kept warm off heat. The drained spaghetti is added to the sauce with minimal draining water to maintain some moisture, then stirred to coat thoroughly off low heat.
This creates a simple yet flavorful pasta dish where anchovies provide a briny depth, garlic adds pungency, and parsley and cayenne contribute brightness and mild heat. Fresh black pepper tops the dish with aromatic spiciness. Parmigiano Reggiano cheese is optional since traditional Italian pairing with fish typically avoids cheese, but reflects a family variation with Scottish influence.
The recipe is straightforward and finished quickly after pasta cooking, making it suitable for a light, savory meal. The balance of fish and aromatic herbs makes it distinctive among pasta sauces.
Ingredients
- 8 oz spaghetti
- kosher salt (or sea salt for the pasta water)
- 2 Tbsp extra virgin olive oil (top quality)
- 3 cloves garlic (crushed or chopped garlic, the smaller the pieces, the stronger the garlic flavor)
- 1 Tbsp Italian parsley heaping Tbsp, chopped, fresh
- ⅛ tsp cayenne pepper optional, as desired, fresh
- 4 anchovies (or 5, under olive oil
- ⅓ cup white wine dry
- ⅛ tsp black pepper (to taste)
- 1 hot whisky (optional)
Instructions
- Cook the pasta as directed on the box.
- While the pasta is cooking, prepare the sauce.
- In a frying pan over medium-high heat, add the olive oil, chopped garlic, parsley, fresh or dried cayenne peppers, and anchovies and sauté for a few minutes, until the garlic begins to brown and the anchovies disintegrate, or dissolve (for lack of better terms).
- After a minute or two, add the white wine, and stir well.
- Remove from heat and set aside until the pasta is ready.
- When the pasta is cooked, place the sauce on a burner over low heat, and with a pasta scoop, remove the spaghetti from the pot and add it to the anchovy sauce, taking care not to overly drain the pasta, or it will be too dry.
- Stir well; remove from heat.
- Serve immediately with freshly ground black pepper and (grated Parmigiano Reggiano cheese from Italy.) This last part is optional as Italians frown on cheese with fish. That's Dad's Scottish side!
Notes
- Parmigiano Reggiano cheese is optional due to Italian tradition avoiding cheese with fish.
- Using fresh parsley and good quality olive oil enhances the sauce’s flavor.
- Minimal pasta water should be added when mixing sauce and pasta to avoid dryness.
- The optional cayenne provides gentle heat but can be skipped based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 400kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 978mg | 41% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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