Anchovy pasta

This recipe is a variant of the NYTimes' "Midnight Pasta", crossed with Cong you mian (葱油面).



  1. Salt the pot and bring spaghetti to a boil.
  2. Pour olive oil into a pan over medium heat. When shimmering, add in diced garlic. Cook for a few minutes, and then add in the anchovies.
  3. To the sauce mixture, add in the green onion and pepper flakes. Taste a tiny bit (careful, the oil is hot) and adjust as needed.
  4. When spaghetti is al dente (taste to test!), strain. Mix into the pan with the sauce, and gently toss until noodles are covered with the sauce mixture.
  5. Top with black pepper and parmesan cheese as desired.

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