Pasta ca Muddica

What you’ll need

Ingredients

• 14 oz spaghetti or bucatini
• 1⅛ cups coarse breadcrumbs from stale country bread
• 6 tbsp extra-virgin olive oil Extra Virgin Olive Oil →
• 4 anchovy fillets in oil
• 2 garlic cloves, lightly crushed
• 1 dried chilli, crumbled (optional)
• Chopped flat-leaf parsley
• Sea salt

At the stove

Instructions

1. 1

   Toast the breadcrumbs in a dry pan over medium heat with 2 tbsp olive oil, stirring constantly, until deep golden. Tip them onto a plate immediately so they stop cooking.

2. 2

   Bring a large pot of salted water to the boil and start the pasta.

3. 3

   In the same pan, warm the remaining oil with the garlic and chilli. When the garlic is fragrant, remove it and add the anchovies, pressing them until they dissolve.

4. 4

   Drain the pasta while still firm, keeping a cup of the water, and toss it in the anchovy oil with a splash of that water.

5. 5

   Off the heat, add most of the breadcrumbs and the parsley and toss hard so the crumbs coat the strands.

6. 6

   Serve at once with the remaining crumbs on top, while they are still crisp.