Reviewed: Jul. 6, 2010

My husband surprised with this after a long day. He said that it was fairly easy to make and it had a nice taste. We probably won't make it again the same way because it was very dry. I know it's supposed to be dry, but it was dry enough to detract from the nice fresh flavors. I'd probably cut the bread crumbs down by half next time.

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Reviewer:

Cuddlebugs333

Cooking Level: Intermediate

Reviewed: Jun. 25, 2010

I didn't have the anchovies so I left them off. I used a butter and Olive Oil mix with salt, pepper, parsley, parmeasan romano cheese and some mozzerella. It turned out delicious!

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Reviewer:

Tish

Cooking Level: Expert

Living In: Falkville, Alabama, USA

Reviewed: May 22, 2010

dry and not all that great...not bad, just not really impressed.

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Reviewer:

wiled

Reviewed: May 16, 2010

Great recipe. Got kind of tired of it after a bit a week of having it, but the anchovies didn't gross me out as much as I feared! The parsley really adds a nice touch

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Reviewer:

beaverjohn

Reviewed: May 13, 2010

I really like this spaghetti! I like the variety of taste the anchovies give it.

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Reviewer:

Adorable

Reviewed: May 13, 2010

Very tasty but the full cup of breadcrumbs was a bit much... Made it hard to toss and distribute evenly - I'm sure that is the way it was intended and it tasted delicious, but I think next time I make it (yes, I will be making it again!), I'm going to halve the breadcrumbs and sprinkle it over the top with the grated parmesan. Yummy!!

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Reviewer:

Durtydoo

Cooking Level: Intermediate

Home Town: Betterton, Maryland, USA

Living In: Chestertown, Maryland, USA

Reviewed: May 6, 2010

I have no time and this was great

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Reviewer:

Diane Delf

Reviewed: Apr. 27, 2010

Made this for the first time tonight and Mr. P hoovered it up (we both absolutely love anchovies). Used the oil from the anchovy jar - with hindsight I should have added olive oil too, but that's my fault not the recipe - and doubled the amount of garlic due to personal taste. Utterly yummy and so quick and easy. Will definitely make again and next time be sure to add more oil and maybe play around with a squirt of lemon juice as other posters have suggested. Thanks so much for the recipe.

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Reviewer:

Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

Reviewed: Apr. 25, 2010

Tasted great, with a few changes. I wasn't sure if I was going to like the anchovie flavor, so instead of using the whole can, I only used 3 and I used a lot less breadcrumbs (approx 1/4 cup). I don't like dry spaghetti, so I tripled the amont of olive oil.

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