Alba (Cence) Di Padova, San Donato, Frosinone
(Yield: 4 servings)
½ pound spaghettini (thin spaghetti)
½ cup extra-virgin olive oil
¼ cup butter
2 garlic cloves (minced)
2 ounces anchovy fillets
3 tablespoons fresh parsley (chopped fine)
1. Cook spaghettini in large pot of unsalted water until al dente.
2.While pasta is cooking, heat oil and butter in skillet over medium heat. Add garlic and anchovies and stir. Make sure to mash anchovies, and cook for approx. 5 minutes or until anchovies have completely blended.
3.Drain pasta and add to skillet. Add parsley and toss, ensuring pasta is evenly coated.
Serve immediately.
Spaghettini is thinner spaghetti pasta.