Spaghetti with Fried Capers and Anchovies

By norsegal8

The garlic is quickly and easily pureed with a garlic press. Alternatively, you can mince it with a chef’s knife, sprinkle with 1/4 teaspoon salt, and continue to mince to a paste, but be sure to reduce the amount of salt cooked with the oil and garlic. Diluting the garlic with a bit of water before sautéing ensures a mild, even garlic flavor and helps to prevent burning. Although not a pantry item, parsley adds a fresh herbal flavor and should be used if you have some on hand. To keep the capers from splattering during frying, thoroughly pat them dry with paper towels before adding them to the skillet.

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/2 cup capers, rinsed and dried
• 4 anchovy fillets, rinsed and minced
• 4 medium cloves garlic, peeled, processed through garlic press, and mixed with 1 teaspoon water (see note)
• Table salt
• 1 pound spaghetti or linguine
• 1/4 cup minced fresh parsley leaves (optional)
• Ground black pepper

Details

Servings 4

Preparation

Step 1

1. Heat oil in small skillet over medium-high heat until shimmering; add capers and cook, stirring occasionally, until capers crisp, darken, and pop open, about 4 minutes. Remove capers with slotted spoon and drain on paper towels. Off heat, let oil cool about 3 minutes.

2. Return skillet to medium-low heat and sauté anchovy fillets along with garlic and 1/2 teaspoon salt. Cook, stirring frequently, until garlic turns golden but not brown, about 3 minutes; remove pan from heat.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic and anchovy mixture, reserved pasta cooking liquid, capers, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.