Directions: |
Directions:Open cans and pour the oil into a frying pan (reserve anchovies for later).
Heat and saute garlic until soft and a little brown in color (watch that the garlic doesn't burn).
When garlic is soft and slightly brown, put all the anchovies in and cook until separated into a paste consistency (mash them with a fork to break up the fillet).
Add enough water to taste (less if you want it saltier....more if you want less salty).
Cook for awhile to blend flavors.
Cook pasta
After pasta is cooked, and just before you pour the sauce over the pasta, thicken with a small amount of cornstarch and water. You can make it as thick or thin as you like.
Add your favorite cheese and serve. |
Personal
Notes: |
Personal
Notes: As cousin Trudi said when she gave me the recipe, "You kinda have to pretend you're Grandma Santilli when you are making this." This is the Santilli family traditional "White Spaghetti" recipe served every Christmas Eve through at least the five generations I've been a part of. I'm sure Grandma learned it from her mother and so-on. In Italy, Christmas Eve dinner is traditionally lighter with no meat and a lot of seafood. Back when Great Grandma served this for Chet, Eddie and Stella's families, the anchovy flavor was a "hit". In the current generations it's hit or miss on how much people love this pasta (we always include a dish of red sauce for those who didn't grow up with this), but it wouldn't be Christmas Eve without it.....and the funny thing is, it doesn't taste right if you make it any other time of the year!
|
This recipe for Great-Grandma's White Spaghetti is from