Spaghettini with Anchovies, Parsley and Crisp Breadcrumbs

 

This Spaghettini with Anchovies, Parsley and Crisp Breadcrumbs from Rick Stein's Mediterranean Escapes is one of my favourites!  In fact, this book has Paddy so inspired and excited that I have virtually been banned from my kitchen by my husband, who disappears into a cloud of steam and garlic vapours, and emerges some time later with the most scrumptious dishes - he has taken me on a joy ride of the Mediterranean.  This recipe is from Sicily...

Serves 4
Difficulty - easy!
Preparation time - about 30 to 40 minutes
Wine as accompaniment - a crisp little Italian number works well!  We had a little Grillo from Sicily

Ingredients
For the sauce
2 T tomato paste (and 2 T hot water)
5 T olive oil
3 garlic cloves, finely chopped
10 anchovy fillets in olive oil, drained
175 ml water
400 g dried spaghetini
Salt and freshly ground black pepper
For the breadcrumbs
4 fat cloves of garlic, peeled
6 T extra virgin olive oil
225 g white breadcrumbs, made from a day-old white bread
8 anchovy fillets in olive oil, drained
4 T chopped flat-leaf parsley

Method
1.  Bring 4,5 liters water to the boil in a large saucepan with 8 teaspoons salt.
2.  For the breadcrumbs, lightly crush the garlic under the blade of a large knife and place into a large frying pan with 5 tablespoons of the oil and place the saucepan over a medium heat.
3.  Fry the garlic until it just starts to colour, then remove and discard.
4.  Add the breadcrumbs to the oil and fry over a medium heat, stirring constantly, for about 5 minutes until crisp and golden.
5.  Spoon onto a plate and wipe the pan clean.
6.  Chop the anchovy fillets.  Add the remaining tablespoon of oil to the pan and add the chopped anchovy.  Cook over a low heat, breaking them up a little with a wooden spoon, until they have dissolved into the oil.
7.  Return the breadcrumbs to the pan, add the parsley and a little seasoning, and stir together well.  Set aside and keep warm.
8.  For the sauce, mix the tomato paste with 2 tablespoons hot water until smooth.
9.  Put the oil and garlic into another frying pan and place over a medium heat.  As soon as the garlic begins to sizzle, add the tomato paste, anchovies and 175 ml water and leave to simmer gently for 10 minutes.
10.  Meanwhile, drop the spaghettini into the saucepan of boiling water and cook for 5 to 6 minutes, or until al dente.  Drain well and return to the pan.  Add the sauce and toss together well.
11.  Place the dish into a large pasta bowl or 4 individual bowls and sprinkle with with some of the anchovy breadcrumbs - serve the rest separately.

I salute my husband for executing this so well!!  It was delicious!!!!

Comments

[Colleen]

Oh well done to him...this sounds absolutely delishy and I will be trying it soon :o) Thanx xxx

[Sophia]

Passed on your message. Thanks, Nina.

[nina]

Sounds scrumptious and well done to Paddy for a job well done!!!!