Spaghetti Al Verde

Preparation:

Preparation: Boil plenty of salted water and cook the herbs, previously well washed and chopped by hand (do not use a knife, which causes partial dispersion of the juice from the leaves). After three minutes, cook the spaghetti too, adding the salt. In a separate saucepan, melt the butter, adding a little oil, the 2 whole cloves of garlic, the chopped parsley; over low heat, completely melt the anchovy fillets, turn off the heat, add pepper and season the spaghetti with herbs (at the right cooking point and well drained) with this preparation. The use of grated cheese is not recommended for this dish.