Spaghetti with anchovies and breadcrumbs
To make the breadcrumbs, tear stale sourdough or baguette into pieces and whiz in a food processor.
Have your say
- 400g spaghetti
- 50g sultanas
- 4 tbsp extra virgin
- olive oil
- 2 garlic cloves, smashed
- 30g (1/2 cup) breadcrumbs
- 6 anchovy fillets, chopped
- Good pinch dried chilli flakes
- Freshly ground black pepper
- 2 tbsp chopped parsley
- 1/2 tsp dried oregano
- 2 tbsp pine nuts, toasted
Cook the pasta and the sultanas in plenty of boiling, salted water until the pasta is tender but still firm to the bite. Gently heat half the olive oil and the garlic in a frypan to infuse the oil. Discard the garlic and scatter breadcrumbs into pan. Fry until golden and dry, stirring, taking care not to burn. Drain the crumbs on paper towel.
Gently heat remaining olive oil and soften the anchovy fillets until just melted. Add the chilli flakes, pepper, parsley, oregano, pine nuts and half the breadcrumbs and heat briefly.
Drain the pasta and sultanas (reserving half a cup of the cooking water) and add to the pan, tossing well. Add a spoonful or two of the pasta water to help the sauce coat the pasta, tossing well. Scatter with remaining crumbs and serve hot.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store