Spaghetti with Capers

A recipe from The Silver Spoon

Preparation: 15 minutes
Cooking: 20 minutes
Serves: 4 people


4 tablespoons olive oil
1 salted anchovy
2 garlic cloves
2 tablespoons capers, rinsed and drained
350g (12oz) spaghetti


Pinch the heads of the anchovy between your thumb and forefi nger and pull them off. Pinch along the top edge of the anchovy and pull out the backbones. Put it into a dish, add water to cover and leave to soak for 10 minutes to remove some of the salt.

Heat the oil in a pan, add the anchovy and garlic and cook over a low heat, stirring frequently, until the anchovy has disintegrated and the garlic has turned golden brown. Remove the pan from the heat, discard the garlic and add the capers.

Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente, then drain, toss with the sauce and serve.

The Silver Spoon

The bible of traditional Italian cooking, with over 2,000 recipes, now revised and updated