Spagetti Aglio e Olio
(Abruzzese style spaghetti with garlic and oil)

This is described as Abruzzese style because anchovies are not commonly found in 'aglio e olio' recipes. In that region, you'll find many dishes with salty, hot flavours. This is a good example. As well as adding saltiness, the anchovies coat the pasta nicely.

Serves 6 as a first course

Ingredients

500 grams of spaghetti (commercial packet)
125 ml olive oil
whole garlic clove
4-5 anchovies (optional)
a pinch of oregano
1 small chilli
10 grams parsley, chopped

Method

Put the oil into a large fry pan, heat and gently fry one whole garlic clove. As soon as the garlic colours lightly, take it out and put in the anchovies which have been cleaned and chopped. Let this flavour over a very low heat, stirring the anchovies with a wooden spoon till they become a pulp.

When the anchovies are completely mush, add a pinch of oregano and at the last moment a good piece of chilli and a spoon of finely chopped parsley.

Cook the pasta al dente in a big pot of salted, rapidly boiling water. Follow cooking instructions on packet (most timing instructions on commercial spaghetti packets are quite accurate) then drain in a colander. Toss through the sauce and serve immediately into heated bowls. Top with extra parsley