Calabrian Spaghetti with Anchovies and Breadcrumbs
Dive into the heart of Southern Italy with this authentic Calabrian Spaghetti, a perfect blend of savory anchovies, crispy breadcrumbs, and aromatic herbs, promising an explosion of flavors with every forkful.
Equipment
- Large pot for boiling pasta
- Colander for draining
- Large skillet
- Wooden spoon
- Mixing bowls
- Grater for cheese and lemon zest
- Measuring cups and spoons
Ingredients
Spaghetti
- 1 pound spaghetti
Anchovy Mixture
- 2 ounces anchovy fillets finely chopped
- 1 cup fresh breadcrumbs
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes
Final Touches
- 1/4 cup fresh parsley chopped
- 1/2 cup grated Pecorino cheese
- lemon zest from 1 lemon
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, stir in the breadcrumbs and toast until golden and crispy, about 3-5 minutes. Transfer to a bowl and set aside.
- Using the same skillet, heat the remaining olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant, roughly 1 minute. Mix in the chopped anchovies, mashing them with a wooden spoon until they dissolve into the oil.
- Toss the cooked spaghetti into the skillet with the anchovy mixture. Add a splash of reserved pasta water to help emulsify the sauce and coat the pasta evenly. Cook for an additional 2 minutes, stirring frequently.
- Remove the skillet from heat. Stir in the toasted breadcrumbs, chopped parsley, grated Pecorino cheese, and lemon zest. Season with salt and black pepper to taste. Add more pasta water if needed to reach the desired consistency.
- Plate the spaghetti, dividing it evenly among the servings. Garnish with extra parsley and a sprinkle of Pecorino if desired. Serve immediately.
Notes
For the best flavor, use high-quality anchovies packed in olive oil.
Adjust the amount of red pepper flakes to suit your heat preference.
If breadcrumbs are not available, you can make your own by pulsing stale bread in a food processor.
The reserved pasta water is rich in starch and helps to create a silky sauce that clings to the spaghetti.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of water to loosen the sauce if necessary.