Pasta alla alice (pasta with anchovies)
by Mary Rogers

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Course: Main
Cuisine: Italian
Food Group: Pasta
Serves: 2


8 ounce capellini (angel hair)
2 tablespoon(s) olive oil
4 clove(s) garlic, chopped
1 can(s) flat fillet of anchovies
1/2 cup(s) white wine or sherry
1/4 - 1/2 cup(s) water from cooking pasta
Put water on for pasta, salt liberally. When it reaches a rolling boil add pasta, cook al dente. In a one quart saucepan, heat olive oil and the oil from the anchovies, add garlic til it sizzles, add wine and anchovey fillets, heat to boil to cook off the alcohol. Add 1/4 cup of the water from the boiling pasta. Pour over drained pasta, add a little more pasta water if necessary.