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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- 8 anchovy fillets
- 1/4 cup salt (packed capers, soaked, drained and rinsed)
- 1 cup cerignola olives (or pitted and sliced Nocellara)
- 8 garlic cloves (smashed and peeled)
- 1/2 tsp. chili flakes
- 1 lb. spaghetti
- 3/4 cup flat leaf parsley (chopped)
- kosher salt
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