Sicilian Spaghetti Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Dec. 19, 2007
I love this!!! (It could use a sauce though)
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Reviewed: Apr. 24, 2007
I've made this about a dozen times in the last few months, so it's about time I posted a review! Markypost was right: You won't be wiping up oodles of sauce with your garlic bread when you make this dish--it's just not THAT kind of pasta. I agree with other reviewers that you'll need to add some more olive oil than the recipe calls for, or else it will tend to be "dry." I throw in a few red chili pepper flakes with the anchovy and garlic saute, for a bit of zing. Not everyone will agree with me, but I prefer to use panko (Japanese) bread crumbs, because they're a bit coarser, and then I like to fry them in the hot oil for a minute before turning off the heat and adding the parsley. I enjoy the slight crunchy texture this adds to the final product. Parmesan might make this dish too salty for some folks, but I can't imagine pasta without it, and that's why a huge handful of fresh parsley is so important--it cuts right through the salt and sort of lightens up the overall flavour. This tastes strong, but not fishy, makes an excellent side dish, cheap and easy to prepare, be brave and give it a try!
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Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

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Reviewed: Jun. 27, 2006
This was very good. If you are looking for pasta with a wet sauce, this isn't the recipe for you. With this recipe you get bread crumbs that absorb the anchovies and garlic flavors which in turn coat the spaghetti. Delicious.
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Cooking Level: Beginning

Home Town: Berkeley, California, USA
Living In: Albany, California, USA

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Reviewed: Jun. 6, 2006
AWESOME! Wow, this was great. My only suggestion is to cut the bread crumbs by 1/2---then again maybe I did not make enought noodles. LOVE IT! Thanks Simon.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 26, 2005
We weren't crazy about this. I didn't end up with a sauce - even when I added more olive oil, it was just a sticky fishy blob that was hard to combine with the noodles.
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Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: May 26, 2005
I've made variations of this tasty dish before. The anchovies melt right into the garlic oil so there are no fish pieces left in the pasta. I suggest using WAY more garlic in the sauce and adding cilantro rather than parsley in the end. Also, I marinate and then saute some shrimp in lime, garlic, red pepper, and olive oil to add to the dish. Just a suggestion!
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Cooking Level: Beginning

Home Town: Franklin Square, New York, USA
Living In: New York, New York, USA

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