Ingredients
| 1 recipe | Bigoli | | 6 tbsp. | extra-virgin olive oil | | 8 | salted anchovies, fillets removed and soaked in milk for 2 hours | | 1 | md. Spanish onion, chopped into 1/16-inch dice | | 1/2 cup | finely chopped Italian parsley |
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Instructions
Bring 6 quarts water to boil and add 2 tbsp. salt. Place noodles in boiling water, and allow 8 to 9 minutes to cook.
In a 12- to 14-inch sauté pan, place oil, anchovies and onion over medium heat and cook. Stir often to break up anchovies until a paste is formed, 8 to 10 minutes. Drain pasta and toss into pan. Add parsley, toss through and place on a plate. Serve immediately.
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