SPAGHETTI WITH BREADCRUMBS (SPAGHETTI CON LA MOLLICA) – Recipe by Piero Benigni – This dish is simple, tasty, delicious and can be prepared in a short time. It is ideal for an impromptu dinner with friends like a “spaghetti di mezzanotte”, but you can do it anytime, even if you have guests who will enjoy and remember it for a long time. Of Sicilian origin (pasta ca muddica) it is known throughout Italy.
Ingredients for 2 persons
- 170 gspaghetti (6 oz)
- 2anchovies in oil
- 2 clovesgarlic
- 1 sprigparsley
- 4 spoonsbread crumbs
- q.s.chili pepper
- q.s.salt
- q.s.olive oil
Tools for spaghetti with breadcrumbs
- Cooker
- Pot
- Chopping Board
- Knife
- Pan
- Wooden fork
- Colander
The dish is very simple, within everyone’s reach and with a sure result. Put the water for the pasta on the fire and salt it moderately. Start by minutely chopping the parsley and, separately, the garlic. Take 2 anchovies in oil, that is 4 fillets, and quickly cut them into pieces.
The bread should be of Italian type. Grate it until you have 4 heaped spoons of crumbs, then put them in a small pan with a little oil and brown them, stirring frequently. If you cannot use Italian-type bread, use sandwich bread and cut it in very small pieces with a knife on the chopping board, then brown it as explicated. The breadcrumbs will be ready when they have changed color as you can see in the photo. Put half of the chopped parsley with the fried breadcrumbs and keep ready.
In the large pan, heat 3 tablespoons of olive oil then add the chopped anchovies and melt them over low heat with the help of a wooden fork. Put the spaghetti in the boiling water. Add the garlic, the remaining parsley and the chili pepper into the pan. When the garlic has browned a little turn off the flame and wait until the spaghetti are well “al dente”, turn on the flame under the pan, drain them and add to the pan, but keep a large cup of the water in the pot.
Finish cooking in the pan, stirring or sautéing the spaghetti over a high fire and with the help of small quantities of the pasta cooking water, until they are ready. Turn off the flame, season with the fried breadcrumbs and parsley, stir and serve.
Enjoy your meal!
This dish, due to its characteristics of freshness, cannot be stored in the refrigerator or frozen.
The bread should be of Italian type. Grate it until you have 4 heaped spoons of crumbs, then put them in a small pan with a little oil and brown them, stirring frequently. If you cannot use Italian-type bread, use sandwich bread and cut it in very small pieces with a knife on the chopping board, then brown it as explicated. The breadcrumbs will be ready when they have changed color as you can see in the photo. Put half of the chopped parsley with the fried breadcrumbs and keep ready.
In the large pan, heat 3 tablespoons of olive oil then add the chopped anchovies and melt them over low heat with the help of a wooden fork. Put the spaghetti in the boiling water. Add the garlic, the remaining parsley and the chili pepper into the pan. When the garlic has browned a little turn off the flame and wait until the spaghetti are well “al dente”, turn on the flame under the pan, drain them and add to the pan, but keep a large cup of the water in the pot.
Finish cooking in the pan, stirring or sautéing the spaghetti over a high fire and with the help of small quantities of the pasta cooking water, until they are ready. Turn off the flame, season with the fried breadcrumbs and parsley, stir and serve.
Enjoy your meal!
This dish, due to its characteristics of freshness, cannot be stored in the refrigerator or frozen.
The anchovies are melting in the pan. The crumbs, garlic and parsley are ready.
Waiting for spaghetti to be ready
The final cooking by stirring and/or sautéing in the pan
The dish is ready to be served