Best 4 Spaghetti With Garlicky Bread Crumbs And Anchovies Recipes

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

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 AND CRISP GARLIC CRUMBS

Steps:

• Add the spaghetti to a large saucepan of salted boiling water, boil, uncovered, until just tender, drain.
• Meanwhile, remove and discard the crusts from the bread, blend or process the bread into crumbs.
• Melt the butter in a medium frying pan, add the garlic and crumbs; cook, stirring, until well browned.
• Toss the hot pasta with the anchovies, rind, juice, chives, oil and crumbs.
• Season to taste with salt and pepper.
• Serve immediately with lemon wedges, if desired.

SPAGHETTI WITH ANCHOVIES, OLIVES, AND TOASTED BREAD CRUMBS

Steps:

• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
• Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat dry. In a sieve rinse and drain peppers and olives. Cut peppers into 1‚-inch-long strips and quarter olives.
• In a deep 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir in bread crumbs. Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool. Wipe skillet clean.
• In skillet heat remaining 4 tablespoons oil over moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges. Remove skillet from heat and add garlic and anchovies. Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes. Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons. Remove skillet from heat and stir in peppers, olives, and 1/4 cup parsley.
• Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/2 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and serve remaining bread crumbs on the side.