Pasta with Anchovies and Toasted Breadcrumbs

🛒 Ingredients

• 320g Spaghetti or Bucatini
• 80g (about 10-12 fillets) Anchovy fillets in olive oil (from the product)
• 60ml Extra Virgin Olive Oil
• 2 medium cloves Garlic
• 0.5g (half a small chili pepper or a pinch of dried) Fresh or dried chili pepper (optional)
• 100g Grated stale breadcrumbs
• 15g Fresh chopped parsley
• 10g Coarse salt for pasta water
• 2g Freshly ground black pepper

👨‍🍳 Instructions

1. Step 1: In a non-stick pan, pour 20 ml of extra virgin olive oil. Add the grated stale breadcrumbs and toast them over medium-low heat, stirring frequently, until golden and crispy. Transfer the toasted breadcrumbs to a bowl and set aside.
2. Step 2: Bring a large pot of heavily salted water (with 10g of salt) to a boil for the pasta. Cook the spaghetti according to package instructions, draining them al dente.
3. Step 3: Meanwhile, in the same pan used for the breadcrumbs (or another clean one), pour the remaining 40 ml of extra virgin olive oil. Add the peeled and lightly crushed garlic cloves and the chili pepper (if used). Sauté over low heat until the garlic is golden, being careful not to burn it.
4. Step 4: Remove the garlic and chili pepper (if not desired for consumption). Add the anchovy fillets drained from their preservation oil. Gently dissolve them in the hot oil, stirring with a wooden spoon, until a homogeneous cream is obtained.
5. Step 5: Drain the pasta al dente, reserving about 100 ml of the cooking water. Immediately transfer the pasta to the pan with the anchovy sauce.
6. Step 6: Toss the pasta in the sauce for a couple of minutes, adding a ladleful of the pasta cooking water if necessary, to combine everything well and create a light creamy sauce. Add freshly ground black pepper.
7. Step 7: Plate the hot pasta. Garnish each portion with plenty of toasted breadcrumbs and finely chopped fresh parsley. Serve immediately.

💡 Chef's Tips

• For a more intense flavor, you can use some of the anchovy preservation oil to sauté garlic and chili pepper, reducing the indicated EVO oil.
• The toasted breadcrumbs must be crispy and golden: this is essential for the success of the dish and for the contrast of textures.
• In Sicilian tradition, it is rare to add grated cheese to fish dishes, so as not to overpower their delicate but intense flavor.