Discussion in 'UK Wine Forum' started by Martin Zwick, May 13, 2018.

  1. Very simple and very delicious.


    250-300g spaghetti

    8-10 anchovies, chopped

    2-3 cloves of garlic crushed

    good amount of olive oil

    flat parsley


    1 cup dried bread crumbs (I used leftover Grissinis)


    1.In a medium skillet over medium-high heat, warm olive oil. Add anchovies, garlic ; cook until anchovies are dissolved.


    2. Stir in bread crumbs and cook until golden, 3-5 minutes. Add a bit of lemon peel.


    3. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions.


    4. Add hot pasta to the breadcrumbs and combine well. Also add chopped parsley.


    6. Finally add a dash of lemon juice and olive oil. ENJOY


    Last edited: May 13, 2018
    Ken Oliver and Will Devize like this.
  2. Lovely. I’ll try it this week!
  3. An excellent dish. I prefer to fry the breadcrumbs, rather coarser than yours, with some chilli flakes and keep them separate, adding the pasta to the melted anchovies and garlic and the crumbs at the end.
  4. I’m with you Thom, avoids possible sogginess of breadcrumbs.
  5. Works really well with any greens you have: chard, kale etc.
  6. Or bottarga
  7. Just made this. Never seen anything soak up anchovies like it! Got the seven year old’s ‘hoover of approval’ so it’s a likely repeat event.

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