Spaghetti with Anchovies and Mushrooms
|Spaghetti||1⁄2 Pound (225 Grams)|
|Olive oil||3 1⁄3 Tablespoon (3 Tablespoons Plus 1 Teaspoon)|
|Fresh mushrooms||8 Ounce, thinly sliced (225 Grams)|
|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|
|Stuffed olives||6 , sliced (Spanish Ones)|
|Parsley||2 Tablespoon, chopped|
|Parmesan cheese||2 Tablespoon|
|Freshly milled black pepper||To Taste|
1 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.