Ingredients
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200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
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2 tablespoons salt
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1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
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3 large garlic cloves, finely chopped
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2 anchovy fillets, finely chopped (or minced)
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1/2-3/4 teaspoon minced chili (I use minced chilli from a jar)
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1/2 lemon, juice of
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1/4 cup soft breadcrumbs (made from fresh bread)
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1 bunch parsley, finely chopped (or, better still, run through a food processor)
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40 g parmesan cheese, finely grated (or, better still, processed into granules)
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1/2 teaspoon salt
Instructions
- Bring a large pot of water to the boil.
- Add 2 tablespoons salt.
- Add spaghetti.
- Cook for 14 minutes exactly, then drain.
- About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
- Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
- Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
- Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
- With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
- Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.