Antonio Carluccio

Bucatini with Poor Man’s Parmesan

Bucatini Aglio e Muddica

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Antonio Carluccio's Southern Italian Feast: More Than 100 Recipes Inspired by the Flavour of Southern Italy
Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

  • About

This Sicilian recipe is also eaten in Calabria. Sometimes plain bread crumbs are toasted and used to add some ‘grit’ to pasta instead of aglio e muddica.

Ingredients

  • 6 tablespoons virgin olive oil
  • 1 garlic clove, finely chopped
  • 6 anchovy fillets

Method

Put the oil and garlic in a pan and cook extremely gently, without letting the garlic brown. Add the anchovies and capers and stir over a very gentle heat until the anchovies melt into the oil, then remove from the heat.

Cook the pasta in a large pan of boiling salted water until al dente, then drain, saving a couple of spoonfuls of the cooking water. Stir this into the anchovy s