Spaghetti with fresh anchovies and toasted crumbs

Ingredients

For 1 serving

• Durum wheat pasta85 g
• Anchovies100 g
• Breadcrumbs15 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsleyto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, fish,

In season: April – September

Method

1. Clean the anchovies: pull off the heads, taking the guts with them, open them out flat, remove the backbone, rinse, pat dry and cut into small pieces.
2. Bring a pan of water to the boil, salt it and cook the durum wheat spaghetti for one minute less than the packet time (about 9 minutes); save a ladleful of the cooking water.
3. Meanwhile, toast the breadcrumbs in a dry pan over medium heat for 2–3 minutes, stirring, until golden; tip them into a small bowl. Wash and chop the parsley.
4. In the same pan, warm the oil with the peeled, crushed garlic and the chilli over medium-low heat for a minute, until the garlic sizzles; add the anchovies and cook for 2 minutes, mashing them, until opaque and flaking; remove the garlic.
5. Drain the spaghetti into the pan and toss over high heat for a minute with a splash of cooking water, until the sauce comes together.
6. Serve topped with the toasted breadcrumbs and parsley, added only at the end so the crumbs stay crunchy.