Spaghetti with Anchovies and Breadcrumbs

Ingredients

• Spaghetti 15 oz
• Anchovy fillet 12 pieces
• Olive Oil 5 fl oz
• Garlic 6 cloves
• Mild Chili Spice 1 piece
• Parsley 0 oz
• Breadcrumbs 0 oz

Step-by-Step Guide

Step 1

Remove the anchovy fillets from the jar and let excess oil drain. Then, finely chop six of the fillets with a sharp knife until they reach a puree consistency, while cutting the remaining six into 4-5 pieces; set aside.

Step 2

Remove the seeds from the chili pepper and chop it finely.

Step 3

In a large skillet, heat the olive oil, then add the minced garlic, finely chopped anchovies, and chili pepper. Sauté everything together over low heat until the anchovies almost completely dissolve. Then, add the chopped parsley and the remaining anchovies, stir well, and turn off the heat.

Step 4

Cook the spaghetti in a large pot of salted water until al dente. Once the pasta is ready, fill a cup with the cooking water and set it aside.

Step 5

Drain the spaghetti in a colander, then dry it and add it to the skillet with the anchovies. Toss everything together, adding a little pasta water if the sauce seems too thick. Next, add the bread crumbs, reserving about two tablespoons for serving, and mix gently to maintain the texture of the crumbs.

Step 6

Divide the spaghetti among the plates and sprinkle each serving with the remaining breadcrumbs.