Pasta with anchovies, lemon & crunchy breadcrumbs

320 g spaghetti or pasta of choice 6-7 anchovy fillets (30 g) 2-3 garlic cloves ½ tsp chili flakes or pepperoncino 1 Zest and a little juice of 1 lemon 2 slices of bread 3 tbsp olive oil 1 tbsp parsley, chopped Coarse salt

In a food processor, blend the bread with 1 tbsp olive oil, lemon zest, 1 anchovy fillet, ½ garlic clove, and some parsley. Toast in a pan (not too hot) until golden and crispy. Set aside.

Boil water, salt it generously, and cook the pasta 1 minute less than package instructions.

In the meantime, wipe the pan clean, add the remaining olive oil and heat it. Add the anchovies and stir until they begin to melt. Add the chili flakes and remaining garlic (chopped or grated). Turn off the heat so the garlic softens in the residual heat without burning.

Once pasta is ready, drain and reserve 1 cup of the pasta water. Add the pasta to the pan, toss with the sauce over high heat, and add some pasta water to loosen it if needed.

Add chopped parsley, lemon zest, and a splash of lemon juice. Mix and remove from heat.

Serve immediately with a sprinkle of the crispy breadcrumb mix and extra lemon zest.

Pasta with anchovies, lemon & crunchy breadcrumbs

Servings

Preperation

Cooking

Waiting

See more recipes:

Honey mustard chicken pasta

Marry me chicken pasta with sun-dried tomatoes

Pasta with pesto and roasted vegetables

Shrimp spaghetti with shell sauce

Pasta with anchovies, lemon & crunchy breadcrumbs

Servings

Preperation

Cooking

Waiting

See more recipes:

Honey mustard chicken pasta

Marry me chicken pasta with sun-dried tomatoes

Pasta with pesto and roasted vegetables

Shrimp spaghetti with shell sauce

Do you want me to send you more delicious recipes?