Anchovy Sauce for White Spaghetti
- 1/3 C. olive oil
- 1 clove crushed garlic (or more to your own taste)
- 1 2-oz. can fillet of anchovy in olive oil
- dash of pepper (or more to your own taste)
- 1 lb. angel hair pasta (cooked as directed on box)
Heat olive oil in small saucepan. Add garlic and cook over low flame until golden. Add anchovies with the oil in the can. Stir constantly for 2 minutes, until dissolved. Add pepper. Pour over pasta and toss. Top with freshly grated romano cheese. Add a nice salad and an Italian loaf of bread to complete the meal.
**Start boiling water for pasta while preparing garlic. Add pasta to water when beginning to cook anchovy sauce so that they both will be done at the same time.