Pasta With Anchovy Sauce

• Salt
• 5 tablespoons extra virgin olive oil
• 2 onions, peeled and very finely chopped
• 12 to 14 canned anchovy fillets, chopped
• 1 tablespoon butter
• 1/2 cup whole milk
• 1 pound bigoli, bucatini or linguine
• 1 cup chopped flat-leafed parsley leaves

1. Place a large pot of salted water for pasta over high heat.
2. Place a large, heavy-based pan over medium heat and add olive oil.
3. Toss in onions, reduce heat to low, and saute until soft, about 10 minutes.
4. Add anchovies to onions and stir.
5. Mix in butter and 1 tablespoon water.
6. Gradually stir in milk.
7. Remove from heat.
8. Cook pasta to taste, reserve 1/2 cup cooking water and drain.
9. Add pasta to anchovy sauce.
10. Mix in a bit of cooking water.
11. Add 2/3 of parsley and toss.
12. Place pasta in bowls, garnish with parsley and serve.

salt, extra virgin olive oil, onions, anchovy, butter, milk, bigoli, flatleafed parsley

Taken from cooking.nytimes.com/recipes/10849 (may not work)