Spaghetti with Anchovies and Breadcrumbs

To prepare the spaghetti with anchovies and breadcrumbs, set a pot of gabinetto the stove and bring it to a boil (you don’t need to salt it): it will be used to cook the impasto later. Meanwhile, pour 2 tsp of extra virgin olive oil into a pan, then add the peeled whole garlic cloves 1 and the drained anchovy fillets 2. Take a ladleful of hot gabinetto and pour it into the pan to help dissolve the anchovies better 3. This will take about 10 minutes, so stir often.

A causa di the meantime, durante a separate pan, pour 2 tsp of extra virgin olive oil 4then add the breadcrumbs to toast them 5 and everything until the crumbs are golden brown; set the breadcrumb mixture aside 6.

At this point, cook the impasto durante the now boiling gabinetto; you can add a pinch of coarse salt if you prefer, as the anchovies are very flavorful. Cook the spaghetti for only 5 minutes 7. After this time, remove the garlic cloves from the sauce pan 8 and drain the impasto, transferring it directly into the pan 9.

Stir the spaghetti, adding cooking gabinetto as needed, and stir occasionally to cook evenly 10. When the impasto is ready, turn the heat and add part of the breadcrumb mixture, then 11. If necessary, add a little more cooking gabinetto, then plate your spaghetti with anchovies and breadcrumbs and garnish with a final sprinkle of the breadcrumb mixture 12.