Spaghetti with Anchovies Mushrooms and Olives Recipe
Ingredients
| Spaghetti | 1/2 Pound | |
| Olive oil - 3 tablespoons plus 1 teaspoon | ||
| Mushrooms | 8 Ounce | |
| Onions | 2 | |
| Garlic | 2 Clove (5gm) | |
| Anchovy fillets - 5 , snipped in half | ||
| Lean bacon - 3 rashers , de-rinded and roughly chopped | ||
| Spanish stuffed olives - 6 , sliced | ||
| Parsley | 2 Tablespoon, chopped | |
| Parmesan cheese | 2 Tablespoon | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
Directions
MAKING
1 In a heavy-based frying-pan heat the 3 tablespoons of oil.
2 Gently cook the mushrooms, onion, and bacon for about 10 minutes, stirring them occasionally.
3 Add in the garlic, anchovy fillets, parsley and olives and heat thoroughly.
4 Correct the seasoning.
5 Meanwhile, in boiling salted water to which 1 teaspoon of oil has been added, cook the spaghetti for 8-10 minutes.
6 When cooked, drain in a colander.
7 Onto a warmed serving dish, pile the spaghetti.
8 Pour the savoury mixture on top.
SERVING
9 Sprinkle with the Parmesan cheese and serve.
1 In a heavy-based frying-pan heat the 3 tablespoons of oil.
2 Gently cook the mushrooms, onion, and bacon for about 10 minutes, stirring them occasionally.
3 Add in the garlic, anchovy fillets, parsley and olives and heat thoroughly.
4 Correct the seasoning.
5 Meanwhile, in boiling salted water to which 1 teaspoon of oil has been added, cook the spaghetti for 8-10 minutes.
6 When cooked, drain in a colander.
7 Onto a warmed serving dish, pile the spaghetti.
8 Pour the savoury mixture on top.
SERVING
9 Sprinkle with the Parmesan cheese and serve.
Chef
