This is a very old recipe from Sicily . There are different versions of this recipe (depending on which province they came from) which require some other Ingredients but I have simplified it to make it fast and easier.

SERVES 4

Ingredients:

• 400 g (14 oz) Linguine pasta (cooked "al dente" - see How to cook perfect spaghetti)
• 80 ml (3 fl oz) Extra virgin olive oil
• 1 Clove of garlic (crushed)
• 6 Anchovy fillets
• 75 g (3 oz) breadcrumbs (two/three day old bread roughly grated - French baguette is perfect for this)
• A handful of flat leaf parsley (finely chopped)

Note: Anchovy fillets are normally available in any supermarket and most of the time are in a small jar with olive oil and salt. The first time you make this dish, add the anchovies straight from the jar. If you find the finished dish a bit salty for your taste, next time, you can rinse the anchovies in water and pat dry with kitchen paper.

The preparation of the anchovy sauce is very quick so I suggest starting the sauce when you put the linguine into the boiling water.

Prepare the breadcrumbs, but don't grate them too finely.

Heat the olive oil in a sauté pan or wok, over a low heat.

Add the the garlic (crushed) and when slighlty golden, remove it from the pan immediately.

Move the pan from the cooker in order to cool the oil down a bit and add the anchovy fillets. This way you can break the fillets down with a wooden spoon without the risk of frying them.

Immediately add the parsley and stir for a few seconds.

Then, pour the sauce into a large bowl and keep the empty sauté pan handy. Don not worry if the sauce in the bowl cools down - it’s fine!

Next, take a small pan and toast the breadcrumbs dry and once golden transfer them into the same sauté pan, now empty (where you previuosly prepared the anchovy sauce), and continue toasting for about a minute or two. This flavours the breadcrumbs.

Shortcut:
If you find it easier toasting the breadcrumbs directly into the sauté pan (where you previously prepared the anchovy sauce), feel free to do so.     

Meanwhile, the linguine is ready. Drain them, but not too energetically, in order to leave the linguine a bit wet. 

Pour the linguine in the same bowl where you have previously put the anchovy sauce and give a quick stir.

Add the breadcrumbs and stir thoroughly.

Serve immediately.

Buon appetito!

---

Like the recipes? Bookmark us!