Uccellino’s Spaghetti with Anchovy & Pangrattato
Ingredients
Pangrattato:
3 Tbs (45 mL) olive oil
1 clove garlic
½ cup day old bread, ripped into very fine pieces
½ tsp kosher salt
Spaghetti:
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
Preparation
- Heat olive oil in small, non-stick pan over medium-high heat. Add garlic and fry until it turns golden. Discard the garlic.
- 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.
- 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.
- 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.
- 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.
- Remove from heat. Toss or stir in parsley and Pecorino. Top with pangrattato and serve immediately.
Pangrattato:
Spaghetti:
