Ingredients
- 400g spaghetti
- olive oil
- 6 anchovy fillets
- 1 1/2 cups day-old breadcrumbs
- 1/2 cup flat-leaf parsley leaves (coarsely chopped)
- /2 cup kalamata olives (pitted and chopped)
- 1 long red chilli (finely chopped)
- 40g grated parmesan
- sea salt and cracked black pepper
Method
Cook 400g spaghetti in lightly salted boiling water for 8-10 minutes or until al dente, then drain and return to saucepan.
Heat 3 tbsp olive oil in a non-stick frying pan over low heat. Add 6 anchovy fillets and stir for 1 minute, then add 1 1/2 cups day-old breadcrumbs and stir until golden.
In a bowl, combine crumb mixture, 1/2 cup flat-leaf parsley leaves (coarsely chopped), 1/2 cup kalamata olives (pitted and chopped) and 1 long red chilli (finely chopped). Stir mixture through spaghetti.
To serve
Season with sea salt and cracked black pepper and divide between four pasta bowls.
Scatter with grated parmesan.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
