Spaghetti with Anchovies, Mushrooms and Olives

If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.

Serves 2

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Spaghetti with Anchovies, Mushrooms and Olives
 8 oz (225 g) spaghetti
 5 anchovy fillets, snipped in half
 8 oz (225 g) mushrooms, thinly sliced
 6 Spanish stuffed olives, sliced
 3 tablespoons plus 1 teaspoon olive oil
 2 onions, thinly sliced
 3 rashers lean bacon, de-rinded and roughly chopped (optional)
 2 cloves garlic, crushed
 2 level tablespoons chopped parsley
 salt and freshly milled black pepper
To serve:
 2 level tablespoons freshly grated Parmesan (Parmigiano Reggiano)


In a heavy-based frying pan heat the 3 tablespoons of oil, then gently cook the mushrooms, onion, and bacon for about 10 minutes, stirring them around occasionally.

Then add the garlic, anchovy fillets, parsley and olives and let them heat through.

Season to taste.

In the meantime, cook the spaghetti for 8-10 minutes in boiling salted water to which the extra 1 teaspoon of oil has been added.

When cooked, drain in a colander, pile it on to a warmed serving dish, pour the savoury mixture on top and sprinkle on the Parmesan cheese.

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