Recipe: Bigoli in salsa (whole grain spaghetti in anchovy sauce) - The Jewish Chronicle
My paternal grandfather, Nonno Bino, was originally from the ghetto of Venice and came to Rome in the 1930s to find a job and a wife.
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Ingredients
- 500g wholemeal spaghetti
- 100g anchovy fillets
- finely chopped
- 100ml extra virgin olive oil
- 3 finely chopped onions
- Bunch of finely
- chopped parsley
- 2 litres water
- A handful of rock salt
- Black pepper to taste
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