Spaghetti con Acciughe Recipe


Spaghetti and Anchovies Recipe

Known in Italian as "Spaghetti con Acciughe," this recipe is quick, easy and oh, so good. A classic Neapolitan dish, this Spaghetti and Anchovies recipe is a great way to get not only your anchovy fix for the day, but also to use of some of those stale breadcrumbs.


1 pound Sapori di Napoli Spaghettini or Bucattini Pasta

12 Scalia Salt-Packed Anchovies - soaked and filleted

1/2 cup Olio Verde Olive Oil - or some other southern Italian olive oil

6 large Fresh Hard-Neck Garlic cloves - minced

Big pinch of hot, Controne Red Pepper Flakes to taste

2 tablespoons flat-leaf parsley - minced

3/4 cup bread crumbs - finely ground


1. Fillet and soak anchovies. Mince 6 of the anchovies, and chop the remaining six coarsely. Set aside.

2. Cook pasta in plenty of boiling water until "al dente" - about 10 minutes.

3. While pasta is boiling, put olive oil, garlic, minced anchovies, and chili flakes in a deep-sided frying pan or pot, and saute over low heat until anchovies are "dissolved." Stir in parsley and remaining anchovies and turn off heat.

4. Drain pasta, reserving 1 cup of the cooking water. Transfer pasta into the pan containing the anchovy sauce and toss until pasta is well coated. Add some reserved cooking water if pasta seems dry. Put 2 tablespoons of bread crumbs aside. Add remaining bread crumbs to pasta, and toss again.

5. Sprinkle remaining breadcrumb on top before serving.

serves 6-8