Spaghetti Acciugata
Anchovies, front and center

Spaghetti all'acciugata

Spaghetti acciugata is simply spaghetti with a sauce of anchovies, garlic, capers, and olive oil. Here it is shown over spaghetti alla chitarra, an egg pasta that’s formed by pushing a sheet of pasta through wires arranged like the strings of a guitar, as is popular in the Abruzzo region. The result is a strand that is square in cross-section.

Italians use anchovies for flavoring dishes quite a bit, but it’s usually as a background taste. This recipe brings the lowly anchovy forward to be the star of the dish.

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Italian Name: Spaghetti Acciugata
English Name: Spaghetti with Anchovy Sauce
Course: Primo Piatto, Pasta
Where you're most likely to find it: Italy