Spaghetti with Anchovy Garlic Sauce

By lorik

Ingredients

• 1 ⁄3 cup olive oil
• 4 cloves garlic, mashed into a paste
• 1 (2-oz.) tin oil-packed anchovies, mashed into a paste
• Pinch crushed red chile flakes
• 4 tbsp. butter, cubed and chilled
• 8 oz. spaghetti
• 2 tbsp. finely chopped parsley
• Kosher salt and freshly ground black pepper, to taste
• Freshly grated parmesan, for garnish

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2–3 minutes. Add anchovy paste and chile flakes; cook until deeply caramelized, about 5 minutes. Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.

Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes.

Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat. Divide among serving bowls and garnish with parmesan.