1 pound spaghetti, cooked

2 tablespoons butter
1/2 pound anchovy (or 1 8-oz. can of prepared anchovy in olive oil)

If the anchovies are salted, soak 2 hours; remove skin, tails, heads and bones, shred meat.

Mix cooked spaghetti with butter and add the anchovy meat.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Alfred Sisley: Le canal Saint-Martin a Paris, 1870.

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