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


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


Issue 124
September 2007

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.