Spaghetti With Anchovies Dried Chili And Pangrattato Recipes

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI

Steps:

• Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
• Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

Steps:

• Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
• Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

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 TUNA AND ANCHOVIES

Steps:

• If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
• Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
• If using canned tomatoes, strain them.
• Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
• Add the tomatoes, stir well, and leave to simmer for 10 minutes.
• Meanwhile, drain the tuna and flake into pieces.
• Drain the anchovies as well and chop.
• Slice the flesh off the olives and also chop.
• Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
• Check to see if you need salt.
• The anchovies are very salty so you may not.
• Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
• Meanwhile, cook the spaghetti according to the packet directions.
• Drain, turn into a serving dish, pour over the sauce and mix thoroughly.