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- 1 lb. spaghetti
- ½ cup olive oil
- 1 clove garlic
- 12 filets of anchovy
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
Fry garlic in hot oil about 3 minutes or until brown. Then remove garlic. Cut anchovies in ½ inch pieces and add to the hot oil; cook for 2 minutes; stir constantly. Add a little pepper.
Cook spaghetti about 20 minutes or until tender in rapidly boiling salted water. Drain; arrange on individual heated plates. Pour sauce over spaghetti. Top with grated Parmesan cheese. Use salt very sparingly since anchovies are very salty. Serves 4 to 6.