Spaghetti and Anchovies


  • 480g Spaghetti
  • Maltese Olive Oil
  • 3 cloves garlic
  • 12 Anchovy fillets (in oil)
  • 2tbs Merqtux (Marjoram)
  • 3tbs finely chopped fennel

  • Ingredients for topping:
  • 200g bread crumbs
  • 3 cloves garlic
  • 3tbs chopped parsley


Boil the water for spaghetti

Fry in lots of olive oil, 3 cloves of the crushed garlic, add the anchovy fillets and dissolve them in the hot oil.

Add the marjoram and fennel and remove form the heat

In a separate pan fry the breadcrumbs in olive oil, add the remaining crushed garlic and the chopped parsley.

When the spaghetti is ready, drain (putting aside two ladle fulls of boiling water) , return the spaghetti to the pot, add garlic and the anchovies mix to pot mix well and stir. Add the warm water and stir well until mixed.

Serve topped with fried breadcrumbs instead of cheese.

Difficulty: Easy

This entry was posted in By Course, By Occasion, First Course, Pasta, Recipes, Sunday Lunch and tagged , , , . Bookmark the permalink.

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