I know that people feel very strongly about anchovies, but this is guaranteed — as much as one can guarantee anything — to overcome the most squealing of prejudices. Do not think of that salty dried-up thing that curls up and dies on top of cheap takeaway pizzas: the anchovies here are mellow and, with the soft-cooked onions, have a savoury but honeyed intensity — not strong, just deep-toned and harmonious. To be on the safe side, you could just serve this as 'pasta in Venetian sauce', failing to mention the anchovy element. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.