Spaghetti mit Semmelbröseln und Sardellen

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🏛️ Tradition

Late 19th century Sicily. Fishermen return with salted anchovies; their wives grate stale bread — the mollica — as a substitute for unaffordable Parmigiano. From necessity, one of the most honest dishes in Sicilian cuisine is born: spaghetti with breadcrumbs and anchovies.

Few ingredients, high impact. A staple of the Sicilian fishing and peasant tradition, traditionally served during Lent when meat was absent from the table. Today, it is rediscovered by discerning chefs as proof that authenticity and restraint produce the most memorable experiences.

🛒 Zutaten

• 320g Durum wheat spaghetti
• 80g (approx. 10–12 fillets) Anchovy fillets in olive oil (from can)
• 80g Breadcrumbs (from stale bread)
• 2 cloves Garlic
• 80ml Extra virgin olive oil
• 1 small Fresh or dried chili pepper
• 20g (1 bunch) Fresh parsley
• 20g Coarse salt for pasta water

👨‍🍳 Method

Step 1: In a non-stick pan, heat 20ml of extra virgin olive oil. Add the breadcrumbs and toast over medium heat, stirring continuously, until golden and crisp. Set aside.

Step 2: In the same pan (or a larger one), pour in the remaining 60ml of oil. Add the peeled, lightly crushed garlic cloves and chili (whole or chopped, to taste). Cook over low heat for 2–3 minutes without allowing the garlic to brown.

Step 3: Add the drained anchovy fillets (a small amount of their oil can be included for added depth). Using a wooden spatula, break down the anchovies and allow them to dissolve into the hot oil, forming a smooth, umami-rich sauce. Remove the garlic.

Step 4: Meanwhile, bring a generous amount of salted water (2 litres with 20g coarse salt) to a boil and cook the spaghetti al dente according to package instructions.

Step 5: Transfer the spaghetti directly into the pan with the anchovy sauce. Add half of the finely chopped fresh parsley. Toss vigorously over high heat for 1–2 minutes. Add a spoonful of pasta water if needed to emulsify the sauce.

Step 6: Plate immediately, finishing each portion with a generous layer of toasted breadcrumbs and the remaining parsley. Simple. Precise. Memorable.

💡 Chef’s Notes

• For superior breadcrumbs, grate fresh stale bread rather than using pre-packaged.
• Do not add extra salt to the sauce — anchovies carry all the salinity needed.
• A drizzle of raw extra virgin olive oil at the end elevates the finish.