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Pasta With Anchovy And Garlic

1 Servings

1 Lb Spaghetti
4 Flat anchovy fillets
6 Liter Garlic cloves (sliced)
1/2 Tsp Creshed red pepper flakes
1 Cup Olive oil
3 Tbl Olive oil
1/2 Cup Finely parsley, Chopped
1 Cup Breadcrumbs
Salt, Pepper, Parmesan

Cook pasta in a large pot of salted water until al dente; drain
reserving 3 TB of the pasta cooking water.

Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil and a
pinch of salt in a large skillet over medium low heat stirring
occasionally until anchovies dissolve and garlic is tender, 6-7 mins
(do not brown). Stir in parsley, then remove from heat.

While anchovy sauce is cooking, heat remaining 3 TB of oil in a small
skillet over medium, add panko and cook stirring often until golden
season with salt and pepper and transfer to paper towels to cool.

Return pasta to pot, stir in reserved pasta cooking water, then
anchovy sauce and 1/2 of the panko mixture. Cook over medium
stirring constantly until heated through, 1-2 mins; season with salt
and pepper serve topped with parmesan and remaining panko mixture.

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