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.