Reserve 1 cup of the pasta cooking water, then drain the pasta. While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.
Garlic Anchovy Pasta – Giadzy In Italian cooking, anchovies are extremely common. They don't add so much of a "fishy" taste as much as a salty, umami punch of flavor. For that, I always keep anchovy paste, oil or filets on hand to give pasta dishes like this a boost of flavor.This is a great pasta that I consider a "pantry pasta" - you can use virt
In a small skillet melt the butter. Add minced garlic. Cook until golden brown until it smells toasted. Do not let it scorch or it will taste bitter. When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
Put a large pot of water on to boil. Meanwhile, heat oil in a large skillet over medium heat. Add anchovies, garlic and crushed red pepper; cook, pressing the anchovies with the back of a wooden spoon to break them up, until fragrant, about 2 minutes. Add spinach in 2 batches and cook, stirring occasionally, until just wilted, about 1 minute.