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Grotto's Capellini Siciliana Recipe

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This recipe for Grotto's Capellini Siciliana, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adrienne Longoria
Added: Tuesday, September 18, 2007


1 pound dry imported capellini (angel hair pasta)
4 tablespoons extra virgin olive oil
4 tablespoons chopped garlic
16 anchovy filets
4 tablespoons toasted pine nuts
2 tablespoons chopped Italian parsley
salt to taste
pepper to taste
1/2 cup pasta water (taken from pasta when it's cooking)

Garnish Ingredients:
4 anchovy filets
crushed red pepper flakes
8 pine nuts
1 teaspoon parsley

Heat oil in a large skillet. Add 16 anchovies and saute until dissolved. Add garlic and saute until golden.

Cook pasta in plenty of salted water until al dente. This pasta cooks fast, in a minute.

Add pasta water to anchovy and garlic mixture. Add salt, pepper, red pepper flakes, parsley, pine nuts and the cooked pasta and toss together. Garnish each serving with one anchovy, two pine nuts and sprinkles of parsley and red pepper flakes.

Serve immediately.




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