Spaghetti W Fresh Anchovies, Caramelized Onions & Thyme
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- Pasta
- 4 garlic cloves -- whole
- 4 tablespoons extra-virgin olive oil
- 6 quarts water
- 1 cup dry white wine
- Fillets
- 1 pound fresh anchovies
- salt -- to taste freshly-ground black pepper -- to taste
- 8 ounces spaghetti
- 1 teaspoon fresh thyme leaves
- 1/4 cup freshly-toasted breadcrumbs
- 4 tablespoons virgin olive oil
- 1 large spanish onion -- cut 1/2" thk rounds
Contains
GlutenEggsFishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Bring 6 quarts water to boil and add 2 tablespoons salt.
- In a 12-inch skillet, heat 4 tablespoons oil and cook garlic and onion until golden brown -- about 10 minutes.
- Remove fillets from anchovies and set aside. Remove garlic. Add thyme, anchovies and white wine to onions and bring to boil. Add the extra-virgin olive oil and remove from heat.
- Cook spaghetti according to package instructions and drain. Toss pasta into anchovy mixture and stir until well-coated -- 30 seconds -- and pour into heated serving bowl. Sprinkle with breadcrumbs and serve immediately.
- This recipe yields 4 servings as an appetizer pasta course.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon
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Colander