Spaghetti with Anchovies Mushrooms and Olives
|Spaghetti||1⁄2 Pound (225 Gram)|
|Olive oil||10 Teaspoon (3 Tablespoons Plus 1 Teaspoon)|
|Fresh mushrooms||8 Ounce, thinly sliced (225 Gram)|
|Onions||2 , thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Anchovy fillets||5 , snipped in half|
|Lean bacon rashers||3 , de-rinded and roughly chopped|
|Spanish stuffed olives||6 , sliced|
|Chopped parsley||2 Tablespoon|
|Parmesan cheese||2 Tablespoon|
|Freshly milled black pepper||To Taste|
1 In a heavy-based frying-pan heat the 3 tablespoons of oil.
2 Gently cook the mushrooms, onion, and bacon for about 10 minutes, stirring them occasionally.
3 Add in the garlic, anchovy fillets, parsley and olives and heat thoroughly.
4 Correct the seasoning.
5 Meanwhile, in boiling salted water to which 1 teaspoon of oil has been added, cook the spaghetti for 8-10 minutes.
6 When cooked, drain in a colander.
7 Onto a warmed serving dish, pile the spaghetti.
8 Pour the savoury mixture on top.
9 Sprinkle with the Parmesan cheese and serve.