| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
The, Naked, Chef |
4 |
servings |
INGREDIENTS
| 500 |
g |
Spaghetti; the best you can |
|
|
; get |
| 10 |
|
Anchovies or 20 fillets |
| 1 |
sm |
Dried red chilli; pounded up |
| 1/2 |
|
Clove garlic; peeled, finely |
|
|
; chopped |
| 6 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; peeled |
|
|
Seasoning |
| 1 |
sm |
Hand thyme; picked, washed |
| 100 |
g |
Breadcrumbs |
INSTRUCTIONS
FOR THE PANGRATTATO
1 In a thick-bottomed pan, add most of the olive oil and whole garlic
cloves and heat. Add the breadcrumbs and thyme, they will fry and begin to
toast.
2 Stir for a couple of minutes until the breadcrumbs are really crisp.
Season with salt and pepper and lay on a kitchen towel to get rid of any
excess oil. Remove the garlic cloves.
3 Place the spaghetti into fast-boiling salted water and, while cooking,
place the leftover oil and chopped garlic in a pan and heat gently.
4 As the garlic begins to soften, lay your fillets of anchovies over the
top. After a minute, the anchovies will begin to melt - squeeze in the
juice of 1/2-1 lemon and sprinkle in the dried chilli.
5 When your spaghetti is cooked until al dente, drain and toss into your
pan with your anchovies. Make sure all your spaghetti is coated in sauce
and taste one piece of pasta - it might need more lemon juice and extra
seasoning.
6 Serve straight away topped with a generous sprinkle of breadcrumbs and
thyme.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.
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