Bigoli with Anchovies (Bigoli con Le Sardelle)
Instructions
Bigoli is rather large-sized spaghetti homemade al torchio.
Clean the anchovies under running water to remove the salt and discard the bones.
Saute a clove of garlic with olive oil.
Once browned, remove the garlic and the anchovies, dampening their effect with a fork until they almost dissolved, avoiding absolutely boiling oil.
Pour the sauce over the spaghetti, remix and serve.
The topping can be refined by adding, when the Pan is still on fire, parsley and chopped tuna.
This dish was so enjoyed that ' go ' was to say bigoli ' go for lunch.
