prep time: tbd
cook time: 20 minutes
10 1/2 ounces "bigoli" whole-wheat spaghetti
2 cups white onions - finely chopped
1 1/2 cups salted anchovies - cleaned
3/4 cup extra virgin olive oil
2 bay leaves - simmered
1/3 cup wild fennel
salt and pepper to taste
3 tablespoons parmesan cheese (optional)
1/4 cup butter
1. slowly braise the peeled and finely chopped onions in the oil together with the bay leaves and the black pepper for about 10 minutes. add the cleaned and de-salted anchovies. cook gently for another 15 - 20 minutes, or until the anchovies and onions have melted together into a creamy sauce.
2. cook the bigoli in unsalted water until “al dente”. season the bigoli with the sauce, butter, parmesan and wild fennel.
- goop, september 2011; from the grand canal restaurant at the hotel monaco