Sicilian Spaghetti

"I've made this about a dozen times in the last few months, so it's about time I posted a review! Markypost was right: You won't be wiping up oodles of sauce with your garlic bread when you make this d..." See moreish--it's just not THAT kind of pasta. I agree with other reviewers that you'll need to add some more olive oil than the recipe calls for, or else it will tend to be "dry." I throw in a few red chili pepper flakes with the anchovy and garlic saute, for a bit of zing. Not everyone will agree with me, but I prefer to use panko (Japanese) bread crumbs, because they're a bit coarser, and then I like to fry them in the hot oil for a minute before turning off the heat and adding the parsley. I enjoy the slight crunchy texture this adds to the final product. Parmesan might make this dish too salty for some folks, but I can't imagine pasta without it, and that's why a huge handful of fresh parsley is so important--it cuts right through the salt and sort of lightens up the overall flavour. This tastes strong, but not fishy, makes an excellent side dish, cheap and easy to prepare, be brave and give it a try!"

"Very nice, tastes just like home (I'm Italian) What alot people don't realize is that the pasta is SUPPOSED to be DRY! Italians don't always like thick soupy sauces all the timeThats the style of past..." See morea it is. I usually add a squeeze of lemon for some zing and not so much parsely. Bellisimo! "

"I've made variations of this tasty dish before. The anchovies melt right into the garlic oil so there are no fish pieces left in the pasta. I suggest using WAY more garlic in the sauce and adding ci..." See morelantro rather than parsley in the end. Also, I marinate and then saute some shrimp in lime, garlic, red pepper, and olive oil to add to the dish. Just a suggestion!"