Fáilte chuig Tí Ruairí!

"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute." Jeff Smith (the Frugal Gourmet)

A new recipe every week! try 'em out and see what you think! I cook this one a lot ... and it freezes quite well. Old recipes are stored on the next page, in the recipe archive.

This is from Delia Smith's first big book - I like it because it is a pasta recipe without tomatoes - other than Carbonara, it's hard to get good pasta recipes that don't have tomatoes. The quantities and even ingredients are subject to change - I actually prefer black olives and I know some people don't like anchovies (but it really does work better with them - trust me). One thing - the parsley is surprisingly important, try not to omit it!

Spaghetti with Anchovies, Mushrooms and Olives

8 oz (225g) spaghetti
3 tbsp + 1 tsp olive oil
8 oz (225g) mushrooms, thinly sliced
2 onions (I prefer red), thinly sliced
3 rashers lean bacon, chopped
2 cloves garlic, crushed

5 tinned anchovy fillets, halved
2 tbsp chopped parsley
6 stuffed Spanish green olives, sliced
salt and freshly-ground black pepper
2 tbsp grated Parmesan cheese

Heat oil in a heavy-based frying pan and gently cook the mushrooms, onions and bacon for about 10 minutes, stirring occasionally. Add garlic and anchovies, parsley and olives and heat through. Season with salt and pepper (remember you are using anchovies and bacon - you may not need salt). Cook the spaghetti, drain, pour mixture on top and serve with parmesan.