Bigoli in Salsa. (Venetian Anchovy Spaghetti)
(anchovy ) 4 persons : - anchovy.75 grams, - 2 onions. - fresh rosemary (optional) - 300/400 grams spaghetti. - 2 spoonful olive oil. HOW TO PREPARE: Simmer the onions and rosemary in olive oil on a very low flame until they are cooked. The onions should not fry and not get brown. Like this: If this is difficult for you, you can stir continously and add a bit of oil. Don't use salt because the anchovy is already salted. Add the anchovy and one coffespoon of the anchvy oil and mix for only 3 minutes. The preparation should look like this: Boil the spaghetti, do NOT RINSE, and add the anchovy to the spaghetti, without further cooking, Mix very well. In Venice we use a thick p...