Spaghetti with Fresh Anchovies, Caramelized Onions and Thyme
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Ingredients
| 4 tbsp. | virgin olive oil | | 4 cloves | garlic, whole | | 1 | lg. Spanish onion, cut in 1/2-inch thick rounds | | 1 lb. | fresh anchovies | | 1 tsp. | fresh thyme leaves | | 1 cup | dry white wine | | 4 tbsp. | extra-virgin olive oil | | 8 oz. | spaghetti | | 1/4 cup | freshly toasted breadcrumbs | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12-inch skillet, heat 4 tablespoons oil and cook garlic and onion until golden brown, about 10 minutes. Remove fillets from anchovies and set aside. Remove garlic. Add thyme, anchovies and white wine to onions and bring to boil. Add the extra-virgin olive oil and remove from heat. Cook spaghetti according to package instructions and drain. Toss pasta into anchovy mixture and stir until well coated, 30 seconds, and pour into heated serving bowl. Sprinkle with breadcrumbs and serve immediately.
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