05/09/2008
Spaghetti Picante
Pasta / Spring / Natalia Schamroth / Serves: 4


400g spaghetti
1/3 cup extra virgin olive oil
2 large cloves garlic, finely chopped
1-2 teaspoons dried chilli flakes
12 good quality anchovy fillets, finely chopped
1/2 cup coarse fresh breadcrumbs
1/3 cup finely chopped flat-leafed parsley
sea salt
freahly ground black pepper
parmesan to serve




Notes:

Use Ortiz anchovy fillets if you can afford it.
Make chunky breadcrumbs using ciabatta bread.

Source:

Cuisine
Issue 124
September 2007
p.94


Cook the spaghetti in plenty of heavily salted boiling water until al dente.
Meanwhile, heat the olive oil in a large heavy-based frying pan.
Gently fry the garlic, chilli (as much or as little as you like) and anchovies until fragrant but not browned then immediately add the breadcrumbs and stir-fry until crisp.
Add the parsley, a little salt and black pepper.

Drain the cooked spaghetti and toss through the crumb mixture.
Serve right away with a bitter salad of frisée, radicchio and rocket, and chunks of your best parmesan.