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|Spaghetti Aglio e Olio
|Recipe contributed by Maria Fera in Loving Memory of my Dad, Carmino Fera
- 1 pound spaghetti
- 1/4 cup dried parsley or fresh if preferred
- 1 cup olive oil
- Few shakes of hot red pepper flakes, optional
- 5 - 6 large garlic cloves, chopped
- One 2 ounce tin flat anchovy fillets
- 1 small can sliced black olives
|Start cooking the spaghetti in salted boiling water. In a separate sauce pan, sauté the garlic in a small amount of oil. DO NOT BURN THE GARLIC! Add a little more of the oil and add the entire tin of anchovies including the oil. The anchovies will break up as they are cooking, about 1 minute. Add the rest of the oil and add the remaining ingredients including the red pepper flakes, if desired. Keep the sauce warm until the pasta is cooked. When the pasta is cooked, reserve about 1 cup of pasta water. Drain the pasta and add the sauce. If the pasta is too dry, add the pasta water and drizzle more olive oil over the pasta. Serves 4.
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