Anchovy Garlic Crumb Pasta
How do you get kids to eat anchovy? Don’t tell them its in this delicious quick pasta dish. Credit to bon appetit for the recipe.
- 8 garlic cloves, thinly sliced
- 250g sourdough crust removed
- 1 tsp lemon zest
- 5 tbsp olive oil
- 1 tin anchovy, less if you prefer
- 1 tsp red pepper flakes
- 1 tbsp lemon juice
- 250g spaghetti
- 60g grated Pecorino or parmesan or a mix of both
- ½ cup chopped parsley
- 2 tbsp butter
Any bread will do, but sourdough crisps up very well. Add bread, garlic and lemon zest to a Magimix and blitz into a largish crumb. On a medium heat, add olive oil to a pan and add the crumb. Let it crisp, tossing every now and then. Remove to a paper towel and let it cool.
Cook pasta and reserve some pasta water.
In a pan on medium heat, add the rest of the garlic, the chilli flakes, and the anchovy. Cook until the garlic starts to brown. Add the lemon juice and some pasta water (a few tablespoons) bring to simmer. Add the butter and stir in. Then slowly add the cheese and make sure you stir well, and it emulsifies before adding more. Keep adding the cheese until the sauce is finished. Add the pasta and stir well. Add some more pasta water to loosen if needed. Add the chopped parsley and stir in. Season with some pepper. Then add the crumb, stir and serve.