Spaghetti with anchovies

Through the ages, Italy has made some wonderful contributions to the world. Renaissance art, incredible architecture, unique music, Silvio Berl…. that is, mortadella, its 100% Mediterranean character… But above all else, if the rest of the world has an eternal debt to Italy, it’s for bringing us PASTA! Cheap, simple, easy to make, and the most versatile product on earth. There is no ingredient or sauce that can compromise a pasta recipe. Good pasta will always absorb the flavour and turn it into a mouth-watering dish.   On this occasion, Sonia has recommended combining it with cream and Conservas Serrats anchovies. Tempted to try your hand? ¡Avanti un buon piatto di pasta per tutti i nostri amici!


  • 400 grs spaghetti
  • 1 onion
  • 50 grs butter
  • Conservas Serrats Cantabrian Anchovies
  • Olive oil
  • 250 ml cream
  • Salt


  • Cook the pasta until al dente (about 10 minutes)
  • Melt the butter in a frying pan with a splash of oil and the finely chopped onion
  • When the onion is soft, add the salt, anchovies and cream, let it bubble once and then remove from the heat
  • Add the drained pasta and mix well, then serve immediately

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