My grandparents, who immigrated from Italy in the early 1900s, always carried on the Italian
tradition of serving seven fishes during the Christmas Eve celebration. There were many wonderful dishes served, not to mention the desserts, but my favorite was always Cappelini con Acciughe (Cappelini with Anchovy sauce). It is a quick and easy sauce, which is light and has a very mild taste, unlike anchovies on a pizza.
I hope you enjoy this dish as much as I do.
— Elizabeth S McGrath, Waterbury
Cappelini con Acciughe
1 bag of cappelini nests
1/2 cup butter
1/4 cup olive oil
2 cloves of garlic, minced
2 (1-3/4 oz) cans of flat anchovies in oil
1 teaspoon capers
Parsley, loosely chopped
1/2 cup water
Grated parmesan cheese
Cook the capellini according to directions (do not overcook as it will become mushy).
Melt the butter in a saucepan; add the olive oil and heat.
Add minced garlic, anchovies, capers, and parsley.
Cook 3-5 minutes, adding the water and stirring to finely break up the anchovies.
Drain the capellini into a serving bowl. Pour sauce over the pasta; toss lightly.
Serve immediately with freshly grated Parmesan cheese, a sprinkle of chopped parsley and a good Italian bread.
Collected by Cookingtom
Original Article
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!