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Spaghetti with anchovies

Preparation time: 15 min.
Difficulty: Medium
Secret: Water for cooking, bread crumbs


Anchovies available on the market are of three types: fresh, pickled, sottosale. Excluding this intended use, we who are the "end users", the cool, the choice is between then and sottosale in oil. I give you a hint: make the effort and go to the bench of the food you give to salted anchovies. Those used in oil only when necessary, ie, those nights of emergency where the fridge is bleak and you're tempted to put in the oven or sofficini Findus frozen cordon bleu. It will be good so you always have a small supply of anchovies in oil in your pantry, as a life raft to not drown in the sea of \u200b\u200bjunk food and fried 4.
But if you want to do things right, get to three or four anchovies salt per 100 grams of pasta you want to prepare. The 100 grams are considered a standard portion, considering that the restaurant is difficult to get there but it tends to settle around 85-90 grams. Rinse under running water, remove the bones and bones and ammollatele remaining in water for half an hour. Then, dry them on paper towels and slice them small pieces with a knife.
Other ingredients: you need a spoon capers in salt, a chili type fresh jalapenos, seeded and sliced, dressed garlic and crushed, olive oil glue Minuccio, parsley and a sprinkling of pecorino. Fundamental then the breadcrumbs, which will make a binder for a recipe that sees its success in the level of confusion between the components.
Proceed as follows: saute in olive oil, garlic and chili in a beautiful large pan for a couple of minutes, then add the chopped anchovies and cook until the anchovies have not disfatte.Non it will take more than two minutes. Add the breadcrumbs, stir briefly and remove from heat. Meanwhile in the pot for the pasta you threw the spaghetti, I suggest the De Cecco because they are big ones, if you find them you can use the green and spaghetti crafts, non-branded. When the teeth are beautiful, relight the fire under the pan and pour the spaghetti straight from the pot, without going through the colander. Use a slotted spoon, a slotted spoon or whatever you want, it's important that you enter a lot of water in the pan for cooking. Raise the heat well, you hear the water sizzle and fry quickly. When water is withdrawn, you will see that around the dough has formed a "creamy sauce, made from starch that has melted and has tied it all.
NB .: I did not speak of salt because they already contain anchovies, it depends by what you let soak. Before adding, check sampling.

Serve and sprinkle with a little cheese, a teaspoon of bread crumbs, pepper and parsley. Add the capers.
Serve hot!




Council Sommelier : I tasted this dish with a glass of Yellow Ribolla delle Venezie, IGT and then one, but very rich in aromas typical of that area, the yellow apple on everything. We want to force a white wine but do not forget to keep on hand a bottle of sparkling mineral water pretty cold, like Perrier or Sanpellegrino: spaghetti with anchovies is a tasty dish and you may get thirsty.




Enjoy!