Pasta with Olives and Anchovies
Cook spaghettini in plenty of salted boiling water, according to package directions. Meanwhile, rinse anchovies and pat dry with paper towels.
Rinse, core and cut tomatoes into cubes. Peel and finely dice shallots and garlic.
Season anchovies with salt and pepper and sprinkle with flour. Heat butter in a pan and anchovies on all sides until crisp, a total of 5-6 minutes.
Meanwhile, drain pasta in a colander. Heat olive oil in a large, nonstick pan. Add shallots, garlic, tomatoes and black olives and cook, stirring, about 5 minutes. Mix in pasta and season with salt and pepper.
Divide pasta among plates, top with anchovies and garnish with parsley. Serve hot.