Uccellino’s Spaghetti with Anchovy & Pangrattato

Yield: 4 servings



3 Tbs (45 mL) olive oil

1 clove garlic

½ cup day old bread, ripped into very fine pieces

½ tsp kosher salt


500 g spaghetti

1/3 cup (80 mL) olive oil

4 cloves garlic, thinly sliced

8 oil-preserved anchovies, finely chopped

2 cups (480 mL) dry white wine

1 tsp dried chili flakes

1 bunch Italian parsley, roughly chopped

½ cup Pecorino Romano, grated

Kosher salt


  1. Heat olive oil in small, non-stick pan over medium-high heat. Add garlic and fry until it turns golden. Discard the garlic.
  2. Add bread and kosher salt to pan, turn heat down to medium. Cook until bread becomes golden. Add a little more oil while frying, if needed. Remove pangratto from pan until ready for use.
  3. Spaghetti:
  4. Bring large pot of salted water to a boil. Cook spaghetti until al dente (about one minute prior to package instructions). Save one cup of pasta cooking water and set aside.
  5. While the spaghetti is cooking, heat olive oil in large frying pan over medium-high heat. Add garlic and anchovies, and cook until garlic to turns golden. Add white wine and chili flakes, and cook for one to two minutes.
  6. Once the pasta is cooked, drain and drag it into the pan of sauce. Raise heat to high. Add half a cup of pasta cooking water and cook for an additional minute or until sauce is just coating the pasta. Stir frequently.
  7. Remove from heat. Toss or stir in parsley and Pecorino. Top with pangrattato and serve immediately.

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