Spaghetti with Anchovy Olive Sauce

1. 1

   In a large heavy skillet (measuring at least 12 inches across top) cook garlic in oil over moderate heat, stirring, until pale golden.

2. 2

   Add anchovies and cook, mashing them, until they dissolve into oil, about 1 minute.

3. 3

   Stir in olives and parsley and remove skillet from heat.

4. 4

   In a kettle of salted boiling water cook spaghetti until al dente.

5. 5

   Reserve 1 cup pasta cooking liquid and drain spaghetti in a colander.

6. 6

   Add spaghetti and 1/2 cup reserved liquid to sauce.

7. 7

   Heat pasta over moderate heat, stirring and tossing it and adding more reserved liquid as necessary, until it is coated well with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.