Recipe: Spaghetti with Garlic, Anchovy, and Chili

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Photo by Andreanna/Flickr CC


All-Purpose Garlic, Olive Oil and Anchovy Sauce contains all the elements necessary to make this classic pasta in perfect proportion.

Serves 4

    • 10 to 12 ounces spaghetti or linguine
    • All-Purpose Garlic, Olive Oil, and Anchovy Sauce (see recipe), prepared without lemon juice
    • 1/4 of a crumbled peperoncino or 1/8 teaspoon hot red pepper flakes
    • About 2/3 cup chopped flat-leaf parsley.
    • Freshly ground black pepper

Place a large pot of water on high heat to boil. Add the spaghetti to the pot and cook until al dente. Drain the pasta, reserving about 1/4 cup of the cooking water.

Pour the sauce into the pot and add the peperoncino or pepper flakes; warm over low heat until you smell the garlic. Return the pasta to the pot with 2 tablespoons of the reserved cooking water and the parsley. Increase the heat to high and toss until the pasta is well coated and hot. Pepper generously, adjust the seasoning, and serve at once.

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Sally Schneider writes The Improvised Life, a lifestyle blog about improvising as a daily practice. Her cookbook The Improvisational Cook is now out in paperback. More

Sally Schneider is the founder of The Improvised Life, a lifestyle blog that inspires you to devise, invent, create, make it up as you go along, from design and cooking to cultivating the creative spirit. It's been called a "zeitgeist-perfect website." She is a regular contributor to public radio's The Splendid Table and the author of the best-selling cookbooks The Improvisational Cook and A New Way to Cook, which was recently named one of the best books of the decade by The Guardian. She has won numerous awards, including four James Beard awards, for her books and magazine writing.

Sally has worked as a journalist, editor, stylist, lecturer, restaurant chef, teacher, and small-space consultant, and once wrangled 600 live snails for the photographer Irving Penn. Her varied work has been the laboratory for the themes she writes and lectures about: improvising as an essential operating principle; cultivating resourcefulness and your inner artist; design, style, and food; and anything that is cost-effective, resourceful, and outside the box.
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