Spaghetti with Anchovy Sauce
I know that some people have a very strong opinion about anchovies. Either they like them or they do not. If you are the ones like me who were a anchovy hater, I wish you would give this recipe a try. 
Honestly, I was an anchovy snob too. I saw anchovies as those cheap curled up nasty salty things put on top of pizzas.
I have discovered while making this recipe that anchovies have a salty mellow nutty taste. They have a savory taste not fishy at all.
1/3 cup olive oil Heat oil in a cast iron skillet over medium heat. Add garlic and cook stirring occasionally until golden 2-3 minutes. Add anchovy paste and chile flakes cook until browned 5-10 minutes. Reduce heat and add butter and stir until you have a smooth paste
Spaghetti with Anchovy Sauce
Ingredients:
4 cloves garlic mashed into a paste
1 (2 oz) tin oil packed anchovies mashed into a paste
pinch crushed red chile flakes
4 tablespoon butter
8 oz spaghetti
2 tablespoons chopped parsley
kosher salt and freshly ground black pepper to taste
Freshly grated Parmesan for garnishDirections:
Bring a large pot of water to a boil add salt to the water. Cook spaghetti until al dente 10-15 minutes.
Add spaghetti and parsley to skillet and season with pepper and salt. Garnish with cheese.
Peace be with you,
Vonnie
When in Italy I ate this pasta. Love it. I have a new appreciation for anchovies. I agree, the taste is nutty & not fishy like sardines.
I like anchovies,but in other recipes.never thought of them in spaghetti,seems it is good and will give a try!
I have read before about using anchovies in sauces like this. I really do need to get past the whole anchovy thing and give them a try! I will let you know when I do!
What do u do with the olive oil
I think you may mean the oil in the anchovy can, if so you would mash the anchovy fillets with the oil. If you drain the oil you could save it and use to embellish say a clam spaghetti sauce. It is too good to just throw out.