{recipe} Sicilian Spaghetti

My Mum and Dad both made this pasta dish A LOT when I lived at home. Back then, I loathed pepper, but have grown to love this dish (and pepper too).
I didn't make this for Mr3P when we first met, in fact it was many years later. I can't be sure, but I think this recipe is the reason he married me.............
I don't know where this dish came from and even if it's a traditional Sicilian dish, but it's what we've always called it. Nice for a light lunch with salad and crusty bread or as an entree. By the way, if you don't like anchovies, then stop reading now. :)

Start by boiling a large pot of water for your pasta. then chop some fresh parsley. Add parsley to a small saucepan, then add about 1/4 cup of good olive oil.

To the saucepan, add 2 teaspoons of crushed garlic. I love fresh garlic, but didn't have any today, so it came out of a jar.

Drain off some of the oil from the jar first, then add a jar of anchovies  (about1/2 cup). 

Season with salt and some freshly cracked, black pepper. Slowly bring the oil and anchovy mixture to a simmer and cook for 5 minutes, or until heated through and garlic is fragrant. Be careful not to "fry" the anchovies. Break the anchovies up a bit with a wooden spoon.

Meanwhile, cook your pasta. The recipe says "spaghetti", but today I used linguine.

Drain the pasta and put it back in the pot and toss the anchovy sauce through the pasta. Serve with freshly grated Parmesan or Romana cheese and fresh crusty bread to sop up the leftover sauce.

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