Spaghetti Aglia d'Olio

* 1 pound spaghetti, cooked al dente

* 6 cloves garlic

* 1 - 2oz.can flat fillets Anchovies, packed in olive oil, salt added

* 1/2 cup olive oil (extra virgin is lighter and considered the highest quality, but many connoisseurs prefer the stronger
flavor of the less expensive, darker oil)

PREPARATION
Crush garlic and saute for ten minutes or less in oil. The secret is not to over-cook the garlic. If it burns, start again!
Strain garlic remnants from the oil and add anchovies and parsley (enough to lightly cover total surface) and cook a
few more minutes. Some add basil and oregano to taste. Add 1/2 cup water, then add the flavored oil to the drained
spaghetti and toss well. Top with grated Parmesan cheese.

SERVE
Serves four to six. Enjoy with Italian or French bread, green salad with Italian dressing (naturally) and pinot grigio (dry
white Italian wine).

Recipe source created to Dugenta, Italy