I have a feeling that this is another recipe with a del Conte derivation, although I have cooked it so often over the years, I can't now remember what I've added to it and when. I know that people feel very strongly about anchovies, but this is guaranteed - as much as one can guarantee anything - to overcome the most squealing of prejudices. Do not think of that salty dried-up thing that curls up and dies on top of cheap takeaway pizzas: the anchovies here are mellow and, with the soft-cooked onions, have a savoury but honeyed intensity - not strong, just deep-toned and harmonious. To be on the safe side, you could just serve this as 'pasta in Venetian sauce', failing to mention the anchovy element.
Photo by James Merrell
Recipe posted by Nigella