Spaghetti with Anchovies Mushrooms and Olives

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Nov. 10, 2011


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
Spanish stuffed olives 6 , sliced
Chopped parsley 2 Tablespoon
Parmesan cheese 2 Tablespoon
Salt To Taste
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2