Pasta with Anchovy and Garlic Sauce and Toasted Breadcrumbs

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

In this pasta dish the anchovies add a wonderful flavour and the crunchy breadcrumbs a contrasting texture. This miraculous way of transforming anchovy fillets into a smooth cream can also be used as a base for many sauces and in dishes such as meat casseroles, or to transform the juices of chicken or meat.


  • 4 large cloves garlic
  • 75 ml/3 fl oz water


Put 3 unpeeled garlic cloves into a small saucepan with the water, cover and simmer for about 10 minutes, until the garlic feels completely soft within its skin. Remove from the heat and leave on one side. Peel the remaining clove of garlic and chop very finely.

Heat 2 tablespoons of the oli