Spaghettini alla carrettiera

TO DRINK: Laphroaig whisky, with a dash of water. Its smoky, peaty flavour is a surprisingly satisfying accompaniment to simple dishes with pure flavours.

Spaghettini alla carrettiera

Serves: 4
Cooking Time: 15 mins

Ingredients

  • 4 anchovy fillets
  • 60ml (¼ cup) extra virgin olive oil
  • 500g spaghettini (or spaghetti)
  • 60ml (¼ cup) coarse breadcrumbs
  • 8 kalamata olives, pitted and finely chopped
  • 2 garlic cloves, finely chopped
  • 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped
  • salt and freshly ground black pepper, to taste
  • Grana Padano, freshly grated, to serve

Instructions

1

In a pestle and mortar, crush the anchovies with the olive oil.

2

Cook the pasta in plenty of boiling, salted water until al dente and drain.

3

Heat a pan over medium heat. When hot, remove it from the heat and add the anchovy-oil mixture and the breadcrumbs and cook, stirring, for about 5 – 10 seconds. Put back on the heat and add the olives, garlic and parsley. Season only if necessary.

4

Add the cooked spaghettini to the pan, remove from the heat and toss to coat the pasta. Serve immediately with Grana Padano.

 

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