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Pasta Ammollicata
Spaghetti with Breadcrumbs, Anchovies and Parsley
Preparation info
- Serves
4
as a first course - Difficulty
Easy
- Ready in
30 min
Appears in
Published 1994
In the old days, poor people could not afford grated cheese for their pasta, so they used fried breadcrumbs instead.
This is one of the 13 traditional antipasti served in Calabria at the cenone - midnight feast – on Christmas Eve.
Ingredients
Method
- Cook the pasta according to the pack instructions until al dente.
- Meanwhile, heat half the oil in a large frying-pan with the garlic, half the parsley and the chilli. Cook for half a minute and then mix in the breadcrumbs and a little salt. As soon as the oil has been absorbed and the crumbs begin to colour, add the anchovy fillets, the spaghetti and the re