Bigoli in Salsa

• 1 recipe bigoli noodles (see basic recipe)
• 6 tablespoons extra virgin olive oil
• 8 salted anchovies, fillets removed and soaked in milk for 2 hours
• 1 medium Spanish onion, chopped into 1/16-inch dice
• 2 bunches Italian parsley, finely chopped to yield 1/2 cup

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. Place noodles in boiling water, and allow 8 to 9 minutes to cook.
3. In a 12 to 14-inch saute pan, place oil, anchovies and onion over medium heat and cook.
4. Stir often to break up anchovies until a paste is formed, about 8 to 10 minutes.
5. Drain pasta and toss into pan.
6. Add parsley, toss through and place on a plate.
7. Serve immediately.

recipe bigoli noodles, extra virgin olive oil, anchovies, spanish onion, italian parsley

Taken from www.foodnetwork.com/recipes/mario-batali/bigoli-in-salsa-recipe.html (may not work)