Anchovy & Onion Pasta

Taken from a Gary Rhodes food show surveying Venetian cuisine. This recipe is from the chef at the Bauer hotel. The tad caramelized onion is a nice contrast to the salty anchovies. Also key to use artisanal spaghetti, preferably the local Venetian type that is hollow.

rinsed salted anchovies

thinly sliced onions (on a mandolin)
2-3 shallots
1 garlic clove thinly sliced
sugar

crushed garlic still in its skin

thyme, marjoram
dried pepperoncini
EVOO

lots of ground black pepper

1. put EVOO and some sugar in a pan
2. add onions, shallots and garlic
3. add thyme, marjoram, pepperoncini, salt and ground pepper 
4. saute until caramelized, about 30 minutes
5. add anchovies, let them melt
6. boil the pasta in salt water and add to pan with sauce (including just a little pasta water to loosen the mixture)
7. stir, add more pepper, little more EVOO