Spaghettini with Garlic, Anchovies, and Chile

Servings: 4 to 6 » Preparation: 10 mins » Cooking: 15 mins » Level: Easy
Ingredients:
  • 1/2 cup (125 ml) extra-virgin olive oil
  • 4 cloves garlic, lightly crushed but whole
  • 1 red chile pepper, seeded and cut in 4 pieces
  • 6 anchovy fillets
  • 1 cup (60 g) fresh bread crumbs
  • 2 tablespoons finely chopped parsley, + extra sprigs, to garnish
  • 1 lb (500 g) spaghettini

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Heat the oil in a large frying pan over medium heat
  3. Add the garlic and chile pepper
  4. Saute until the garlic is pale golden brown, 2-3 minutes
  5. Remove and discard the garlic and chile pepper
  6. Add the anchovies and saute for 5 minutes, crushing them with a fork until they have dissolved into the oil
  7. Add the bread crumbs and parsley
  8. Lower the heat and saute until the mixture looks quirt dry and crumbly, about 5 minutes
  9. Remove from the heat
  10. Meanwhile, cook the pasta in the boiling water until al dente
  11. Drain well and add to the frying pan
  12. Toss well and transfer to a serving dish
  13. Garnish with parsley and serve hot