Spaghetti with Fried Capers and Anchovies Recipe


  • 1/3 cup olive oil
  • ½ cup drained nonpareil capers, rinsed
  • 1 pound spaghetti
  • 6 anchovy fillets, coarsely chopped
  • 1 garlic clove, minced
  • 1 tablespoon finely grated lemon zest
  • ½ cup finely chopped flat-leaf parsley
  • + 3 more ingredients
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon crushed red pepper

In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil. Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a m...

View full recipe at SpringPad


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