- 1/2 cup olive oil
- 3 garlic cloves (chopped)
- 10 flat anchovies (salted dry anchovies are stronger)
- 1 cup dry white wine
- 2 cups water
- freshly ground pepper (to taste)
- 1 pepperoncino (small, or red pepper flakes, optional)
- 1/2 cup raisins (optional)
- 1 1/2 pounds linguini
- salt (to taste, before adding salt taste the sauce)
- Run cold water over the salted anchovies and remove as much salt as possible. Place them in a container and cover them with olive oil. You can keep them in olive oil for a few weeks.
- Cook the garlic and sauté it in the stored anchovy olive oil (if using canned anchovies in olive oil use this oil). Do not burn the garlic; cook on low heat for a minute. Chop the anchovies and add them to the pan, stir with a spoon. When the anchovies have dissolved, add the dried red pepper broken in half and wine. Grind black pepper to your taste. Do not add salt until you have tasted the sauce, usually it doesn’t need additional salt. The anchovies, even though washed still are very salty. Add 2 cups of water and allow it to cook on medium heat for 10 minutes. The anchovies will dissolve in the cooking process. You may have to
- Raisins are added in the South of Italy, and I find that they give the sauce a nice slightly sweet flavor. If you choose to add them, hydrate them in the wine and add them at the same time.
- Cook the pasta in boiling unsalted water (check the sauce, it may have enough salt) until it still has a bite, strain it and add it to the sauce. Allow it to continue cooking in the sauce until al dente.
- Add whatever ingredients listed below if desired. Allow the cooked pasta to absorb the sauce for several minutes before serving.
|Calories370Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.