in Italy

Spaghetti with artichoke, anchovy, and caper cream sauce à la Didi

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Ingredients for 2 servings:

  • 250g spaghetti
  • 3 tsp salt
  • 200 ml cream
  • 200 g artichoke(s)
  • 8 anchovies
  • 2 tsp capers
  • 1 bay leaf
  • 1 tsp basil
  • 1 tsp chili flakes
  • 1 m.-sized egg(s)
  • 1 tbsp Parmesan
  • 2 tbsp olive oil
  • 1 dashes lemon juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the spaghetti in 2.5 liters of water with 3 teaspoons of salt. Meanwhile, finely chop the artichokes, tear the anchovies, and crush the capers. Sauté these three ingredients in 2 tablespoons of olive oil. Add a bay leaf, the cream, basil, and chili flakes and bring to a boil. Simmer gently for 2 minutes. Beat the egg and add it. Thicken with a squeeze of lemon juice and add the freshly grated Parmesan cheese. Drain the spaghetti, toss with the sauce, and serve.

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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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