Olio e Alici: Anchovy Spaghetti. This recipe is similar to my Grandma's: extra thin spaghetti, anchovy, garlic, oil, parsley, pepper, and romano cheese. Maybe the addition of bread crumbs makes it Sicilian??? Not sure, but it is yummy!
Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want. But exactly can you do with them? Let's take a look.
Spaghetti with Anchovy Carbonara | Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. This simplified recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.