Spaghettini con Salsa

By LeeBoruchow

Spaghettini with Anchovies Garlic and Breadcrumbs

Ingredients

• Seasoned breadcrumbs:
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, thin slice
• 1/2 lemon
• 12 anchovy filets, rinsed, soaked in milk for 10 minutes and roughly chopped
• chili flakes, to taste
• 1 lb spaghettini (or linguine fine)
• 1 bunch arugula, leaves picked
• 1 recipe seasoned breadcrumbs
• 4 tablespoons olive oil
• 3 cloves garlic, peeled
• Seasoning
• 1 small handful thyme
• 1/2 cibatta loaf

Details

Servings 4

Preparation

Step 1

Cut bread into cubes and place in a food processor with salt and pepper. Process until breadcrumbs form.
Heat oil in a pan, add garlic and thyme and cook until fragrant. Add breadcrumbs and toast until crisp.

Drop pasta into boiling salted water. Heat oil in a large pan, add garlic and saute until light brown. Add anchovy filets and cook until anchovies are falling apart. Add chili flakes and juice of 1/2 lemon.

Add cooked pasta and arugula to the pan (add 1/2 cup approx pasta water as well) and mix well until cohesive, and arugula is wilted. Check for seasoning and serve topped with breadcrumbs.