Spaghetti alla Chettarese
Pasta and Pizza | Italian cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe by John Smith from the book 'Home Chefs'.
Ingredients
- Anchovies - 1.1 oz
- Pistachios - 3.5 oz
- Capers - 2.3 oz
- Garlic - 1 clove
- Olive Oil - 4 spoons
- Parsley - 3.5 oz
- Spaghetti - 12.7 oz
- Fish Oil - 27 fl oz
- Salt - to taste
Step by Step guide
Step 1
Remove the bones from the anchovies and rinse them under cold water. Finely chop the anchovy fillets, nuts, and capers for the pesto—preferably using a knife rather than a blender. It is very important that the knife is sharp and cuts the ingredients instead of crushing them. Cover the pesto and set it aside.
Step 2
Grate the garlic and mix it in a large skillet with a teaspoon of olive oil. Set aside.
Step 3
Immerse the parsley leaves in boiling water for 20 seconds, then drain and immediately transfer them to ice water. Drain again and pat dry with a paper towel, then blend together with the remaining oil and salt until smooth and velvety.
Step 4
Cook the spaghetti in a large pot of boiling salted water until al dente (for 60-70% of the time indicated on the package). Meanwhile, heat the butter and garlic mixture and add a tablespoon of pesto.
Step 5
Drain the partially cooked spaghetti in a colander and transfer it to the pan with the sauce. Finish cooking over high heat, gradually adding barely simmering fish broth, just like when making risotto, stirring and adding pesto as needed, until the spaghetti reaches the desired level of doneness.
Step 6
At the very end, mix thoroughly while adding oil with parsley, and serve.
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