Bigoli in salsa - Spaghetti with anchovies

This a traditional sauce for pasta in Venice. It requires few ingredients and it is excellent in many occasions. The best type of pasta for this sauce are "bigoli" although, it is not easy to find them outside Italy. A good alternative are thick spaghetti.

Persons: 4
Preparation time: 40 minutes

Ingredients:
1/2 large onion
2 tablespoons olive oil
12 anchovies
500 grams of spaghetti (bigoli, bucatini or other thick pasta)
1 bunch flat leaf parsley (chopped)
1/4 dry white wine

Steps:

1. Finely chop the onions (the onion should melt into the sauce).
2. Heat the oil in a pan and cook the very finely chopped onion over a low heat until you have a soft, golden mush - about 15/20 minutes. 
3. Add the anchovies finely chopped and the wine, stir it in and let the mixture cook for 20 minutes at very low heat.
4. When this has come together as a puree, take the pan off the heat.
5. Meanwhile, cook the pasta in abundant salted water according to the packet instructions, removing a ladleful of cooking liquid just before you drain it.
6. Tip the drained pasta into the anchovy and onion sauce and add the reserved cooking water to help lubricate the pasta. 

Option: you can sprinkle over the parsley, just roughly chopped or some ground pepper.