Feeds 4
Sauce 10 Anchovies - you can use less or more. Big Handful of Parsley Dried Or Fresh Chilli 1/2 Clove Of Garlic Lemon EV Olive Oil Pangrattato (Breadcrumb mixture) 1/4 loaf of bread, it can be old or fresh. I used ciabatta (you can also use packet breadcrumbs -about 1 cup) Small handful of parsley 1/2 clove of garlic Dried or fresh chilli Pinch of salt
500g Spaghettini
Method
Put a pot of water to boil for the pasta.
Pangrattato
In a food processor add the bread, blitz till you have broken the bread down to small pieces, add the remaining ingredients and blitz till you have a course crumb. (If you are using packet breadcrumbs then you only need to do process the flavours and add them to the breadcrumbs in a bowl.)
Add oil to a frying pan and let it get very hot. Add your pangrattato mixture, it will immediately absorb all the oil and then you need to crisp it up. Keep stirring it or it will burn. This will take about 3 minutes. Once its crispy and brown transfer to a bowl.
Your water should be boiling ready to be salted and add in your spaghetti. You want to remove the pasta about 1 minute before the al dente stage. You will be cooking your pasta in the sauce at the end and that will make it perfect.
Sauce
Crush/chop your garlic, chilli and parsley and add them to a generously oiled pan (I use the one from the bread crumbs but I let it cool down a little so the garlic doesn’t burn!) cook for a minute add the anchovies and mix around.
After a minute they will melt away.
Add some fresh black pepper and the tiniest sprinkle of salt, your anchovies are salty enough.
Add a spoonful of pangrattato and cook for another minute or so and then take it off the heat.
Turn your pan back on and add your drained pasta, (I usually just use my tongs to take the pasta from the water straight into the sauce, that way if it’s all a bit too dry I’ve got the pasta water left behind to add as I go) mix it around for 30 seconds.
Turn off the heat.
Mix in some fresh parsley a grating of fresh parmesan, a squeeze of lemon and the majority of the pangrattato - just leave enough to sprinkle on top of the finished plates. Enjoy x
My Tip: No tips. Just wanted to tell you that this is my favourite dish. Ever!
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