Region: Italy, Campania
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick
This Neapolitan dish is one that my grandfather loved, as he was crazy about both anchovies and chiles. Since he was from a small village in Campania near Benevento, they often used salted products such as anchovies. Once he immigrated to New York City in 1912 the large Italian community could find these products even easily than they did in their homeland. This preparation– the height of simplicity– is typically served before or with grilled fish.
Yield: Makes 4 servings
Preparation Time: 25 minutes
1 pound spaghetti
1/4 to 1/2 teaspoon red chile flakes
3 tablespoons finely chopped fresh parsley
1/4 cup extra-virgin olive oil
3 garlic cloves, very finely chopped
8 salted anchovy fillets, rinsed and finely chopped
1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
2. Meanwhile, combine the chile flakes, parsley, olive oil, garlic, and anchovies in a small frying pan. Cook over low heat, stirring frequently to keep the garlic from burning, until the anchovies are completely melted, about 6 minutes. Transfer the pasta to serving bowl or platter and toss with the sauce and serve without cheese.
Posted: 12/17/2006
