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Asparagus and Anchovy Pasta

Asparagus and Anchovy Pasta

Course Main Course
Cuisine American
Keyword Anchovy, Asparagus, Pasta
Servings 4

Ingredients

  • 1/4 c oil (combine anchovy oil and olive oil) Avocado oil can be used
  • 3 cloves garlic minced
  • 1 can 15oz Asparagus, drained Spears or sliced
  • 1 Tin 2oz Anchovies in oil
  • 8 oz Thin Spaghetti
  • 2 Tbsp Chopped parsley optional
  • 1/2 tsp Red Pepper flakes optional

Instructions

  1. Drain one can of asparagus.

  2. Drain one can of anchovies and reserve oil.

  3. Cook 8 oz spaghetti, drain but reserve 1-1/2 cups of liquid.

  4. Saute 3-4 cloves garlic in oil (olive oil and anchovy oil) in the pasta pan over a low heat.

  5. Add the anchovies to the oil and break apart with a fork. They will almost disintegrate.

  6. Add the asparagus and the liquid that was reserved from the pasta. Raise to medium heat.

  7. Toss the pasta in, stir to combine. Add chopped parsley and red pepper flakes, if desired.