Fettuccine Aglio e Olio - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Bring a large pot of water to a boil. Add about a teaspoon of salt and the fettuccine and cook about a minute less than al dente. Reserve about 1/3 cup of pasta
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Ingredients
- 1 pound fettucine, preferably whole grain
- 4 tablespoons extra virgin olive oil
- 6 anchovy fillets, canned in oil, drained
- 6 cloves garlic, minced
- Freshly ground black pepper to taste
- Parmigiano Reggiano cheese for sprinkling
- Fresh herbs for garnish, such as parsley or basil
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