A great classic of everyday Italian cooking: spaghetti coated in a glossy sauce where anchovies have melted into olive oil, spiced with a hint of chili and sprinkled with golden breadcrumbs.
Ingredients
- 400 g Durum wheat semolina spaghetti
- 100 g Anchovy fillets in olive oil
- 2 cloves Garlic
- 60 ml Extra-virgin olive oil
- 1 piece Dried red chili
- 1 bunch Fresh flat-leaf parsley
- 40 g Fine breadcrumbs
- to taste Coarse salt
Method
- Bring a large pot of well-salted water to a boil: the water should taste like the sea.
- Thinly slice the garlic, pick and chop the flat-leaf parsley, and crumble the dried red chili.
- In a dry skillet over medium heat, toast the breadcrumbs, stirring constantly until they take on a beautiful golden color and release a nutty aroma. Set aside off the heat.
- In a wide sauté pan, pour the olive oil and heat over low. Add the sliced garlic and crumbled chili. Let infuse until the garlic begins to turn light golden without ever burning.
- Add the drained anchovy fillets to the sauté pan. Over very low heat, let them melt by gently mashing them with a wooden spoon until they disintegrate completely and form a homogeneous sauce with the oil.
- Plunge the spaghetti into the boiling water and cook until very al dente, which is slightly less time than indicated on the package.
- Just before draining the pasta, ladle out some starch-rich cooking water. Using tongs, transfer the spaghetti directly to the sauté pan with the anchovy sauce.
- Add some cooking water and toss the pasta over high heat, stirring vigorously. The starch will bind the oil and create a glossy emulsion that coats every strand.
- Off the heat, add the chopped parsley and toss gently.
- Plate in warm shallow bowls and sprinkle generously with golden breadcrumbs. Serve immediately.
Nutrition
Per serving
- Energy
- 596 kcal
- Protein
- 20.04 g
- Carbohydrate
- 82.01 g
- Fat
- 19.93 g
- Fibre
- 4.29 g
- Calcium
- 1.56 mg
- Iron
- 0.05 mg
- Magnesium
- 3.62 mg
