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Spaghettini with olives and anchovies

updated

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Ingredients for 2 servings:

  • 250 g spaghetti, thin (spaghettini)
  • 50 g herb butter, or a little more
  • 100 g green olives, stuffed with peppers, roughly chopped
  • 50 g anchovies, drained, coarsely chopped
  • 3 garlic cloves, diced
  • 1 shot of dry white wine
  • Sea salt
  • pepper, pink berries

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

made quickly

In a pan, quickly sauté the olives, anchovies, and garlic in the herb butter. Deglaze with the white wine. Add the spaghettini, cooked in salted water until just al dente and briefly drained. Mix well and serve sprinkled with sea salt and pink pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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