00100000A savory classic, this anchovy spaghetti will transport you to grandmas table. Only anchovies can provide this unique depth of flavor.
If you happen to know me personally, you may have heard me tout my love for anchovies before. I like to eat them straight up, on a piece of bread, with some nice Italian cheese. Sadly, cheese and bread have been in limited supply on my table lately. So have anchovies, until now. I decided to trial anchovies because I simply couldn’t continue living this life without them. Drastic? Yes. True? Sadly.
Since bread and cheese were out I knew the next way to enjoy this to the fullest was anchovy spaghetti. You may be looking at these images and saying, I don’t see anchovies anywhere! That’s the point! Anchovy spaghetti is a salty pasta dish that is made up of mashed garlic and cooked down anchovies. I want to stress if you don’t like/have never tried anchovies that I think you should give this recipe a try anyway. It’s not something that has a fishy taste. It has more of a deep umami flavor that you really can’t get any other way.
p.s most good Cesar dressings have anchovies in them, so it’s highly likely you already like anchovies without knowing it!
It’s been a long time since I’ve felt like I could enjoy true Italian food. This really hit the spot for me. Keep on the lookout for more real food recipes as my diet expands from my reintroduction!
Do you like anchovy spaghetti? Comment below. Don’t forget to subscribe below to never miss a recipe!
- 1 2oz can anchovies
- 2 cloves garlic
- 1/2 tsp salt
- 10-15 fennel seeds, crushed/chopped very well (optional)
- 1 tbsp butter
- 1 tbsp minced parsley
- 1 lb spaghetti (gluten free)
- Salt a large pot of boiling water, cook spaghetti according to package directions. The pasta should be cooked till just al dente.
- Meanwhile, minced the garlic and pour salt over it. Use the flat side of your knife to create a garlic paste.
- In a large pan, off heat, add the can of anchovies (oil and all), garlic paste, and fennel seeds. Turn pan to Medium low heat, as the oil heats up begin to break up anchovies into small pieces and stir frequently. Cook over Medium heat until anchovies appear to melt and garlic is golden and soft. (anywhere from 4-6 minutes)
- Add butter to pan and stir till melted, add parsley.
- Drain spaghetti, add a third of the spaghetti to the anchovy sauce and toss till evenly combined, add the second third and toss again, finally the last third and toss till evenly combined.
- This is traditionally also tossed with a small pinch of red pepper flake, and Parmesan cheese. If you're able I definitely recommend adding them. You can also finish with a small squeeze of lemon to brighten the flavors.
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O goodness! I think the first time I did have anchovies was AT my Grandparents on a Christmas eve in an Italian anchovy pasta!! So good! Haha! Memories!