Pasta Ammollicata (Spaghetti with Breadcrumbs, Anchovies and Parsley)

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This is my idea of comfort food...!



From Pasta Lover's Cookbook By Anna Del Conte Published 1994

"In the old days, poor people could not afford grated cheese for their pasta, so they used fried breadcrumbs instead.

This is one of the 13 traditional antipasti served in Calabria at the cenone - midnight feast – on Christmas Eve."

Ingredients

  • 375 g (12 oz) spaghetti
  • 125 ml (4 fl oz) extra-virgin olive oil
  • 2 garlic cloves, chopped very finely
  • 4 tablespoons chopped fresh parsley
  • 1 dried chilli, crumbled (used chili flakes)
  • 75 g (3 oz) fresh white breadcrumbs
  • 8 anchovy fillets, drained and mashèd
  • salt
  1. Cook the pasta according to the pack instructions until al dente.
  2. Meanwhile, heat half the oil in a large frying-pan with the garlic, half the parsley and the chilli. Cook for half a minute and then mix in the breadcrumbs and a little salt. As soon as the oil has been absorbed and the crumbs begin to colour, add the anchovy fillets, the spaghetti and the remaining oil. Stir-fry for minutes or so, lifting the strands high in the air to coat them properly with the oil.
  3. Turn the spaghetti into a heated dish and sprinkle with the rest of the parsley. Bring the dish to the table straight away.


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