Spaghetti with Anchovies and Mushrooms
Ingredients
| 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 | |
| Stuffed olives | 6 , sliced (Spanish Ones) | |
| Parsley | 2 Tablespoon , chopped | |
| Parmesan cheese | 2 Tablespoon | |
| Salt | To Taste | |
| Freshly milled black pepper | To Taste |
Directions
MAKING
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.
SERVING
9 Sprinkle with the Parmesan cheese and serve.
Recipe Summary
Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2
