INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Whole Wheat Spaghetti N°3
200 g fresh anchovies
3 anchovies in oil
4 spoonfuls anchovy sauce (colatura di alici)
100 g dry bread
1 clove garlic
Chopped parsley, to taste
1 fresh chili pepper
Extra virgin olive oil, as needed
DIRECTIONS
In preparation, clean the anchovies, removing the spine, tiny bones, and tail. Chop the parsley, and finely slice the fresh chile pepper. Make the seasoned breadcrumbs: In a bowl, break the dry bread into coarse crumbs. Add 2 spoonfuls olive oil, some chopped parsley to taste, and a drizzle (2 spoonfuls) of anchovy sauce. Mix well. In a large pot of boiling water WITHOUT salt added, cook 250 g of Whole Wheat Spaghetti Nº 3 for 6 minutes. Meanwhile, in a large pan, over medium heat, cook the 3 preserved anchovies in 50 ml of olive oil until they start to dissolve. Add chopped garlic, chopped parsley, finely sliced fresh chile pepper and one ladleful of the cooking water (from the pasta). Drain the pasta after 6 minutes (still very “al dente”) directly into the sauté pan. Lower the flame, and sauté mixing gently for 1 minute. Add the fish fillets, a ladleful of cooking water and a final drizzle (a couple more spoonfuls) of anchovy sauce, and finish cooking for 2 more minutes, constantly stirring to mix and blend flavors. Add the seasoned breadcrumbs and give a final mix. Serve with a grating of lemon zest.