Spaghetti With Anchovies And Breadcrumbs Recipes

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS

Steps:

• Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
• Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
• Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

ANCHOVY PASTA WITH GARLIC BREADCRUMBS

Steps:

• Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
• Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
• Divide pasta among bowls. Top with remaining breadcrumb mixture.

SPAGHETTI WITH ANCHOVIES & BREADCRUMBS

Steps:

• Bring water to a boil in a large pot.
• Heat 1 tablespoon oil in a small skillet over medium-low heat. Add breadcrumbs and cook, stirring frequently, until light golden and crisp, about 5 minutes. Set aside.
• Add salt, then spaghetti to the boiling water. Cook according to package directions until al dente.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add anchovies and garlic and cook until the anchovies dissolve into the oil and the garlic is golden, 2 to 3 minutes. Add crushed red pepper (or dried chile). Ladle in 1 cup pasta-cooking water and let simmer rapidly. Cook until reduced to about ½ cup, about 5 minutes.
• Use tongs to transfer the pasta to the sauce. Add parsley and toss to coat the pasta with the sauce, adding a little more pasta water if it seems dry. Add the reserved breadcrumbs and toss to mix.

PASTA WITH ANCHOVIES AND BREAD CRUMBS

Steps:

• In a large heavy skillet over low heat, heat 1 tablespoon of the olive oil. Add the bread crumbs, and stir constantly until they are toasted and golden brown. Transfer to a small serving bowl, and set aside.
• In a medium skillet over medium heat, combine 1/3 cup of the olive oil with the garlic cloves. Saute until lightly browned. Remove and discard the garlic. Add the tomato extract and 1 cup of warm water. Stir until the extract is dissolved. Reduce heat to low, and simmer for 10 minutes. Set aside.
• Fill a large pot 3/4 full of water; salt lightly and bring to a boil. Add the spaghetti, and cook until al dente, 7 to 9 minutes. While the spaghetti is cooking, select a skillet large enough to fit over the top of the pot. Using the skillet as a double boiler, combine the anchovies and remaining 1/2 tablespoon of olive oil. Place the pan on top of the spaghetti pot, and stir the anchovies until they are dissolved and creamy. Remove the skillet and, using a rubber spatula, scrape the anchovies into the tomato mixture. Simmer together for 2 minutes.
• Reserve 1 cup of the spaghetti cooking water, and set it aside. Place the spaghetti in a large serving bowl, and top with the tomato sauce. Mix thoroughly, adding a little of the reserved liquid if necessary. Sprinkle with the parsley and some of the bread crumbs. Serve immediately, passing the remaining bread crumbs on the side.