The Mythical White Anchovies (Weeknight Spaghetti)

When I scanned the ingredient list for this recipe the thing that I'd never heard of was white anchovies. A little googling informed me that the difference between a regular anchovy and a white anchovy is pure processing. White anchovies have less salt involved in their curing process. White anchovies also turn out to be impossible to find in my city. The specialty Italian deli used to carry them (but stopped because they don't sell), Whole Foods didn't have them, none of the regular grocery stores had them... Reader, I substituted regular anchovies rather than order an entire container of the white ones over the internet in order to use 2. I do not think it made a significant difference.
I did however go to the trouble of making the herb infused olive oil that this recipe calls for; which means that I infused 16oz of olive oil with herbs so that I could use 3 tablespoons in the sauce. The rest is now in my freezer because herb infused olive oil apparently has a much higher risk of contamination than regular olive oil and anything that starts growing in there will be heat resistant (this is an actual warning from the book).

This how much leftover herb oil the recipe makes.

Once all the ingredients are on hand the spaghetti is actually very easy to through together. It's even pretty tasty.

Spaghetti with Non-White Anchovies

Difficulty Level: Medium (I would rate it easy without the oil)
Will It Get Made Again? I can see myself making versions of this. I'll likely try a batch with ground beef in the sauce because I really like spaghetti with meat sauce (actually I like vermicelli, it's rare for me to buy the thicker spaghetti noodles). What I'm unlikely to do is make more of the herb oil when I run out, I'd be more likely to just put some dried herbs in with the tomatoes while they simmer. The basic concept is sound, but the exact method is subject to change.