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Ingredients55 m servings 430 cals
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.
Per Serving: 430 calories; 16.1 g fat; 56.3 g carbohydrates; 14.1 g protein; 13 mg cholesterol; 556 mg sodium. Full nutrition
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