Cold Spaghetti with Garlic and Anchovies The New York Times Magazine Craig Claiborne with Pierre Franey Yield: About 6 servings 1 lb. spaghetti 1/3 cup olive oil plus 1 Tbsp. 2 tsp. chopped garlic 1 cup thinly sliced mushrooms 1/3 cup chopped anchovy fillets Black pepper to taste 1/2 cup imported pitted black olives 1/4 tsp. crushed hot red pepper flakes Heat olive oil in a small skillet. Add chopped garlic and cook, stirring, without browning. Add sliced mushrooms. Cook until the mushrooms wilt. Add chopped anchovy fillets, stir and remove from heat. Add lemon juice and black pepper to taste. Add black olives and red pepper flakes and stir. Set aside. Cook one pound of spaghetti according to package directions. Drain and toss with 1 Tbsp. olive oil. Add the anchovy sauce and toss. Let stand until lukewarm.

Home

Table of Contents

Pasta Index