Spanish Spaghetti Rachael Ray   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS Salt 1 pound spaghetti 1/4 cup extra-virgin olive oil (EVOO) 4 cloves garlic, finely chopped 6 to 8 canned anchovy fillets or 3 teaspoons anchovy paste 8 to 10 jarred piquillo peppers, drained, or 4 roasted red peppers Pepper 1 cup loosely packed pitted black olives, finely chopped 1/2 cup slivered or sliced almonds, toasted 1. Preheat the oven to 350°. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until just shy of al dente (the spaghetti will continue to cook in the sauce for a minute or two). Drain, reserving a ladleful of the pasta cooking water. 2. While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the garlic and anchovies and cook, stirring with a wooden spoon, until the garlic is tender and the anchovies are melted, about 5 minutes. 3. Using a food processor, process the piquillos into a paste, 1 minute. Stir the piquillos into the garlic-anchovy oil and warm through; season with pepper. 4. Stir the reserved pasta cooking water into the sauce. Toss the pasta and sauce together for a minute or two to allow the pasta to soak up the sauce. Toss in the olives and nuts and transfer to a platter or 4 shallow bowls.

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