SPG: Spaghetti Alla Foriana
Source of Recipe
"Ciro & Sal's Cookbook", by Ciro Cozzi with Alethea Cozzi.
1/2 pound spaghetti
1/3 cup extra virgin olive oil
2 big garlic cloves -- finely chopped
6 anchovy fillets -- rinsed and dried
1/4 cup walnuts or pecans -- broken into quarters
1/8 cup pine nuts -- lightly toasted and roughly chopped
1/4 cup dark raisins
1 teaspoon dried oregano
pinch hot red pepper flakes
or
pinch chopped chile
pinch freshly ground black pepper
2 tablespoons fresh parsley -- finely chopped
Most importantly, cook the spaghetti al dente! So if you're not a fast cook, you might want to start preparing the sauce first, before putting the spaghetti into the boiling water.
Heat the oil in a large, nonstick skillet. Add the garlic and the anchovies over low heat until the garlic has a golden color. Don't burn the garlic as it gets bitter when burnt. Stir until the anchovies have completely dissolved. Add walnuts (or pecans), pine nuts, raisins, oregano, black and red pepper or chile) and simmer for about 4 minutes.
Drain the spaghetti and put it into the skillet with the sauce and mix everything well together. Add one tablespoon of the parsley and toss quickly.
Serve the pasta on individual plates or into a serving dish. Sprinkle the remaining parsley over the dish.
Serves 2
Categories: Pasta
Typed for you by Judi Mae Phelps.
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