Spaghetti with Anchovies
| 1 lb. | spaghetti |
| ½ cup | Napoleon Extra Virgin Olive Oil |
| 2 cloves | garlic |
| 1 small can | Napoleon Flat Anchovies |
| ¼ cup | grated Parmesan cheese |
| to taste | pepper |
Cook spaghetti in boiling water until tender. Drain and keep hot in double boiler while preparing sauce.
Sauté garlic in hot olive oil until brown; remove garlic. Chop anchovies coarsely and sauté in hot olive oil 2 minutes, stirring constantly. Add pepper, no salt.
Place spaghetti in a serving dish, top with anchovy sauce and sprinkle with grated Parmesan. Serve piping hot.
© The Napoleon Co.