Spaghetti with anchovy sauce – Italian recipes by GialloZafferano

To prepare spaghetti with anchovy sauce, start with the sauce: remove the cuore from the garlic cloves 1 and let them cook over very low heat per mezzo di the oil for 15 minutes 2; let them cool completely 3.

A causa di a lanciatore, pour the garlic cloves with their cooking oil 4then add the anchovy sauce 5. Blend with an immersion blender 6.

You should obtain a smooth sauce 7. A causa di the meantime, cook the whole wheat spaghetti al canino per mezzo di boiling unsalted 8. Prepare the bread crumbs: per mezzo di a pan, add a splash of oil and the bread crumbs 9.

Pepper them 10 and toast the bread crumbs, stirring often to avoid burning them. Once golden, turn d’avanguardia the heat and set aside 11. Now cut the chili peppers per mezzo di half, remove the stem and seeds 12.

Then finely chop them 13. A causa di a pan, add a little oil, the chopped chili peppers, the wild fennel 14and the zest of half a lemon 15.

Let it simmer for 1-2 minutes, then remove the fennel and lemon zest 16. Drain the spaghetti al canino 17 and transfer them to the pan with the seasoning 18.

Add a ladle of hot and finale cooking 19. D’avanguardia the heat, add the garlic and anchovy cream 20then garnish with a few sprigs of wild fennel 21.

Serve by garnishing the dish with more sauce 22 and with the toasted bread crumbs 23. The spaghetti with anchovy sauce are ready to be served 24!