cicchetto, or mashed into a paste, mixed with breadcrumbs and celery and stuffed into calamari. How would you use them?
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Spaghetti with white anchovies, pine nuts, and sultanas
6 ounces dried spaghetti
1 tablespoon extra virgin olive oil
1 small shallot, cut into slivers
2 tablespoons sultanas (golden raisins)
2 tablespoons pine nuts
1/4 cup sweet Marsala or Madeira (I was out of Marsala)
8 Wild Planet white anchovy fillets (from 4 whole anchovies)
zest of 1/2 orange
1 tablespoon chopped fresh parsley
1/4 cup reserved pasta cooking water
Bring a large pot of water to a boil. Add 2 tablespoons salt, and then pasta. Cool until al dente - about 10-12 minutes, depending on the pasta.
While the pasta is cooking, heat the olive oil in a skillet and add the slivered shallots and sultanas. Cook at medium heat until the shallots are soft and turning golden. Add the pine nuts and cool for another few minutes until they are lightly toasted.
Add the Marsala and let reduce by half. Add the anchovy fillets (I removed the bones), orange zest, and parsley. Mix gently and remove from the heat.
When pasta is ready, reserve 1/4 cup cooking water, then drain the pasta and add it to the skillet. Return to medium-high heat. Toss gently and add reserved cooking water.
Divide between two pasta plates and serve immediately. And, as with all Italian seafood and fish dishes, just say "No!" to the cheese!
Serves 2. Recipe can easily be doubled.