3/4 lb. spaghetti
5 medium sized anchovies[5]
Olive oil
Canned tomatoes
Put the anchovies into a colander and dip quickly into boiling water
to loosen the skins, and remove the salt. Skin and bone them. Chop
them and put over the fire in a sauce-pan with a generous quantity of
oil and some pepper. Do not let them boil, but when they are hot add
two tablespoons of butter and three or four tablespoons of
concentrated tomato juice made by cooking down canned tomatoes and
rubbing through a sieve. Boil the spaghetti in water that is only
slightly salted and take care not to let it become too soft. Drain
thoroughly and put it into the hot dish in which it is to be served.
Pour the sauce over the spaghetti, and if you have left the latter
unbroken in the Italian style mix by lifting the spaghetti with two
silver forks until sauce has gone all through it. Serve with grated
cheese.
[5] See Suggestions, page 5.