Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED

Spaghetti with Anchovies — Jacques Pépin (Cooking at Home, KQED)

A simple anchovy‑and‑garlic pasta from Jacques Pépin. Serves about 2 (can stretch to 2–3 depending on appetite).

Ingredients

• Spaghetti: 1/2 pound
• Anchovy fillets in oil: one small container (2 oz can, about 8 fillets)
• Garlic: 3 cloves (about 1–1½ tablespoons when crushed)
• Jalapeño pepper: 1/2 pepper (test for heat first)
• Parmesan cheese: ~2 tablespoons (grated)
• Olive oil: ~2 tablespoons
• Fresh parsley: for garnish
• Pasta cooking liquid: reserve about 1/2 cup during draining

Equipment & preparation

• Large pot for boiling pasta
• Microwave-safe container or bowl (for the anchovy‑garlic sauce)
• Knife and cutting board (to halve/chop jalapeño and cut anchovies if desired)
• Tool to crush garlic (or a knife)
• Colander to drain pasta
• Spoon or tongs for stirring and tossing
• Measuring spoons or use approximate amounts as listed

Method

1. Cook the pasta

   • Bring a pot of salted water to a boil and cook the spaghetti to your preferred doneness (Jacques says 11–15 minutes depending on texture preference).

2. Make the anchovy‑garlic sauce

   • Place the anchovy fillets (with their oil) in a microwave-safe container.
   • Crush and add 3 garlic cloves (about 1–1½ tbsp).
   • Add half a jalapeño (adjust after testing its heat).
   • Add ~2 tablespoons grated Parmesan and ~2 tablespoons olive oil.
   • Briefly microwave the mixture to cook the garlic and meld the anchovies — Jacques indicates 1 to 1½ minutes.

Note: subtitles also include a conflicting “10 minutes” remark, but the intended short cook time is about 1–1½ minutes.

1. Reserve pasta water and drain

   • Just before draining, scoop out and set aside about 1/2 cup of the hot pasta cooking water.
   • Drain the spaghetti.

2. Combine and finish

   • Return the drained pasta to the pot or into the container with the sauce and stir to combine thoroughly.
   • Use some of the reserved pasta water as needed to loosen the sauce and help it coat the pasta.
   • Stir until well incorporated; if the pasta sits a few minutes the water will evaporate, so adjust before serving.

3. Garnish and serve

   • Top with chopped parsley, remaining anchovies/garlic (if any), a sprinkle of Parmesan, and a little extra oil if desired.
   • Serve immediately.

Technique cues & chef tips

• Test the jalapeño for heat before adding the planned amount — heat can vary widely.
• Reserve about 1/2 cup pasta cooking water to adjust sauce consistency and help the sauce cling to the spaghetti.
• The brief microwave step is a shortcut to “cook” the garlic and meld flavors — keep the time short to avoid overcooking garlic.
• Chop/cut and stir the anchovies so they melt into the pasta rather than remaining large pieces.
• If the pasta sits, the water will evaporate and the sauce can tighten up — toss and serve promptly or re‑loosen with reserved water.

Common mistakes to avoid

• Adding too much jalapeño without testing (may be too hot).
• Letting the pasta sit too long after mixing so the sauce dries out — use reserved water to loosen if needed.
• Overcooking the garlic — use a short microwave step to cook it just enough.

Variations

• This is one simple anchovy‑garlic version; Jacques notes there are many different pasta sauces (no other specific variations are detailed).

Presenter / source

• Presenter: Jacques Pépin
• Program / channel: Cooking at Home — KQED (video: “Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED”)