Spaghetti with Anchovies and Bread Crumbs
Yield: 4 servings
4 Tbsp olive oil
8-12 anchovy fillets, packed in olive oil, coarsely chopped
6 cloves of garlic, peeled and finely minced
1 small shallot, peeled and finely chopped
red pepper flakes, to taste
1 lb spaghetti
2 oz fresh bread crumbs, lightly toasted, tossed with 1 Tbsp olive oil
1/4 cup flat leaf parsley, finely chopped
freshly grated pecorino cheese.
Bring a large pot of water to a boil. Salt water and add pasta.
In a heavy gauge skillet, heat 4 Tbsp olive oil until hot, but not smoking. Add anchovies to the pan and with a wooden spoon, mash them until they dissolve into the oil.
When the anchovies have completely dissolved, add shallots, garlic and red pepper flakes. Cook several minutes, until the the vegetables are translucent.
When the pasta is al dente, drain, reserving 1/2 cup cooking liquid.
Add pasta to the sauce, with reserved cooking liquid, parsley and salt and pepper to taste. Heat mixture over a low heat, gently tossing until just heated through. To finish, stir in bread crumbs. Serve with freshly grated pecorino cheese.