(Spaghetti with capers and anchovies - Our recipe)

12 tablespoons extra virgin olive oil
8 anchovy fillets
4 tablespoons chopped capers, well drained
2 tablespoons fresh parsley (or frozen), finely chopped
4 tablespoons dried chives
2 teaspoons dried marjoram
75 ml (3 fl oz - 1/2 C) dry white wine
Salt
1 hot red pepper, if you like
4 or 6 tablespoons dry breadcrumbs
325 g (11 oz) spaghetti

Time:
preparation: 10 minutes
cooking: about 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This sauce is very easy and quick to do. You can make it while your spaghetti are boiling.
Add the olive oil, the anchovy fillets, the capers, the fresh and dried herbs, the wine and the hot pepper (if you like) in a frying pan. Season with salt and cook over a fierce heat for about 5-10 or until the anchovies are melt and wine is evaporated.
Meanwhile cook your spaghetti, drain them while still very much al dente and turn into the pan with the sauce. Sprinkle with some tablespoons of dry breadcrumbs, stir, return to a high heat, sauté them and serve very hot.