Spaghetti Acciugata

* Fresh Spaghetti
* Fresh Anchovies, Filleted and Without Bones
* Capers
* Pine Nuts
* Taggiasca Olives
* Fresh Tomatoes
* Tomato Sauce
* Garlic, Sliced
* Crushed Red Pepper Flakes
* Fish Broth
* Extra-Virgin Olive Oil
* Oregano
* White Wine

Step 1: Add the anchovies and cook until opaque then add the garlic and lower the heat.

Step 2: Cook for 1-2 minutes then add the capers, pine nuts, and olives. Let cook for approximately five minutes, but keep an eye on them to make sure the pine nuts and garlic don’t burn.

Step 3: Add 1 cup of white wine and stir until partially evaporated, then add fresh tomatoes and red pepper flakes.

Step 4: Grill or bake the skewers.

Step 5: Cook for 2-3 minutes, then add the tomato sauce and fish broth followed by the oregano.

Step 6: Cook the spaghetti in salted boiling water.

The anchovies should be fresh, not salt- or oil-preserved, and if you’re able to find the Monterosso variety, use them. Also, if you don’t have fish broth handy, substitute vegetable broth or the pasta cooking water.