Spaghetti with Anchovies & Breadcrumbs
La spaghettata di mezzanotte or The Midnight Spaghetti Feast: After a raucous night of drinking, the typical Italian will bring the party back to their place and prepare a quick, tasty, plate of pasta to soak up all the alcohol. Enjoy with a group of friends or a special someone you’d like to impress, or even by your pajama-clad self. Just be careful, inebriation doesn’t mix well with hot oil on a stove. Start with the sauce’s ingredients in a cold pan and gradually bring them to temperature.
1 Package EMMA Spaghetti
6 tbsp EMMA Extra Virgin Olive Oil
3-4 Garlic cloves, minced
4 tsp EMMA Capers
2 oz can EMMA Anchovies
1 tsp Red Chili Flakes
A few parsley stems, finely chopped
1/2 cup Panko Breadcrumbs, Toasted
In a large pot of boiling, salted water, add pasta to cook according to package instructions.
In a large, cold, frying pan, add olive oil, garlic, capers, anchovies, and chili flakes. Turn on the heat and slowly allow it to come to a medium-high temperature. Break up the anchovies with the back of a wooden spoon and let them melt into the warming oil
When the pasta is 2 minutes from “al dente”, use a small coffee mug to reserve some of the pasta water. Set the mug aside and drain the pasta .
Working quickly, add the drained pasta to the frying pan, along with some of the pasta water and let it finish cooking on high heat for one minute .
Garnish with chopped parsley and toasted breadcrumbs .
Tip: It is not customary to add grated cheese to any pasta with fish.
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