My family gave me a wealth of tinned fish for Christmas. (They know what I love!) The colorful boxes–especially the ones from the woman-founded and -led Fishwife Tinned Seafood Co.–make me really happy. Also, tinned fish is just the easiest, fastest, most flavorful protein imaginable.
It’s been very cold and icy here lately so I was craving something for dinner that is umami-rich, yet not heavy, and made with pantry and fridge staples so I wouldn’t have to go out to the grocery. Spaghetti with anĀ anchovy-garlic butter sauce sounded exactly right.
I’m sharing the recipe that I found online at Saveur. It comes together really quickly.
Spaghetti with Anchovy-Garlic Sauce
Serves 2
Ingredients
ā¢ 8 oz. spaghetti
ā¢ Kosher salt and freshly ground black pepper
ā¢ ā cup olive oil
ā¢ 4 garlic cloves, mashed into a paste
ā¢ Pinch crushed red chile flakes (I love the medium-hot flakes from Penzeys)
ā¢ One 2-oz. tin oil-packed anchovies, mashed into a paste (the tin I used was 1.73 oz andāworked just fine)
ā¢ 4 Tbsp. cold unsalted butter, cubed
ā¢ 2 Tbsp. finely chopped parsley leaves
ā¢ Grated Parmesan, for serving
Instructions
STEP 1 Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions. (Be sure to taste the pasta as it boils so you get it right.)Ā Drain and set aside.
STEP 2 Meanwhile, in a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2ā3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms.
STEP 3 Add the spaghetti and parsley to the skillet and toss to coat. Serve topped with Parmesan.
savor 