Christmas Eve Spaghetti With Anchovies Recipes

SPAGHETTI AIOLI WITH ANCHOVIES & GARLIC (SPAGHETTI AGLIO E O

Steps:

• Boil water for pasta.
• Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
• Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
• Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
• Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.

CHRISTMAS EVE SICILIAN ANCHOVY PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat and then add the reserved anchovy oil.
• Add the anchovies and stir vigorously to break down the anchovies, about 4 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Dump the tomatoes and tomato puree into the pot, and bring to a boil.
• Reduce the heat, and cook for 10 minutes.
• Add the pine nuts, raisins, parsley, and olives and cook for another 10 minutes or until the sauce thickens.
• Season generously with black pepper, the red chili flakes, and a pinch of salt if needed.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil.
• Cook the pasta until it is just "al dente".
• Drain the pasta and return it to the pot.
• Add 1/3 of the sauce to the pot with the cooked pasta and toss to coat.
• Serve the pasta either in a large, shallow serving bowl, or individual bowls with additional sauce on top.

CHRISTMAS EVE SPAGHETTI WITH ANCHOVIES

Steps:

• Bring water to a boil for the spaghetti. Cook till al dente.
• Meantime, heat a heavy skillet (cast iron)and saute the bread crumbs till golden brown. Remove and set aside.
• Heat oils till very warm. Add the anchovies to the warm oil. Turn up the heat and simmer till the anchovies disintegrate.
• Drain the spaghetti but leave very wet.
• Pour the oil/anchovy mixture over and toss.
• Sprinkle with the browned bread crumbs.
• My kids used to call this "dirty worms".

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

Steps:

• Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
• Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

SPAGHETTI WITH WALNUTS AND ANCHOVIES

Steps:

• Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they're beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
• In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
• When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS

Steps:

• Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
• Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
• Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

CHRISTMAS EVE SPAGHETTI WITH BACCALA

Steps:

• 1 Bring about 1 quart of water to a boil in a wide saucepan. Add the fish and salt to taste. Reduce the heat to low. Simmer the fish until very tender, about 10 minutes. Remove the fish with a slotted spoon. Let cool slightly. With your fingers, remove any skin and bones. Cut the fish into bite-size pieces. 2 Pour the oil into a large saucepan. Add the onions and celery and cook over medium heat until the vegetables are golden, about 15 minutes. Stir in the garlic and cook 2 minutes more. 3 Add the tomatoes and red pepper. Cook, stirring occasionally, until the sauce is thick, 20 to 30 minutes. 4 Add the fish, olives, and capers and cook 10 minutes. Taste for salt. 5 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. 6 Add the pasta to the pan with the sauce. Toss well over medium heat, adding a little of the cooking water if needed. Drizzle with a little extra- virgin olive oil and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPAGHETTI WITH TOMATO-ANCHOVY SAUCE

Steps:

• In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium. Add onion and garlic and cook, stirring, until onion is soft, about 8 minutes. Add tomatoes and anchovies and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper. Add spaghetti, toss to combine, and serve sprinkled with Parmesan.

SICILIAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

SPAGHETTI WITH CAPERS AND ANCHOVIES

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the anchovies and stir for a minute, until they begin to dissolve. Stir in the capers, then pour in 1/3 cup of the pasta-cooking water. Bring to a vigorous boil, then toss in the parsley. Remove the pan from the heat and stir the sauce to dissolve the anchovy fillets.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
• Variation: Spaghetti with Anchovies and Bread Crumbs
• Prepare the sauce as described above, using or omitting the capers. After tossing the pasta and sauce together, sprinkle about 1/3 cup toasted bread crumbs over the pasta and toss again. Serve immediately.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.