Spaghetti with Anchovies and Bread Crumbs (Spaghetti con Acciughe e Mollica)

Spaghetti with Anchovies and Bread Crumbs (Spaghetti con Acciughe e Mollica)
Photo by Lisa Romerein

Ingredients

  • 2 tablespoons minced flat-leaf parsley
  • 1 or 2 small fresh or dried hot red chiles such as peperoncini or Thai, thinly sliced
  • 6 salt-packed anchovies or 12 best-quality anchovy fillets in olive oil (see Notes), divided
  • 6 large garlic cloves, minced
  • 1 pound spaghetti
  • 6 large garlic cloves, minced
  • ¾ cup Toasted Fresh Bread Crumbs, divided
  • + 5 more ingredients
    • 6 salt-packed anchovies or 12 best-quality anchovy fillets in olive oil (see Notes), divided
    • ¾ cup Toasted Fresh Bread Crumbs, divided
    • 2 tablespoons minced flat-leaf parsley
    • 1 or 2 small fresh or dried hot red chiles such as peperoncini or Thai, thinly sliced
    • ½ cup extra-virgin olive oil

1. If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving o...

View full recipe at My Recipes

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