Monday, April 6, 2009

Spaghetti With Anchovies, Dried Chili And Pangrattato


6 tbsp olive oil
3 cloves garlic, peeled
1 small handful thyme, picked and washed
4 oz breadcrumbs
1 1/4 lb. spaghetti, best quality
10 anchovy
1 small dried red chili, pounded
1/2 clove garlic, peeled, and, finely, chopped


In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp.

Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves).

Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili.

When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning.

Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.

Source: Jamie Oliver - The Naked Chef

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