Sicilian Spaghetti with Anchovies and Crispy Mollica
15min
15min
4
580
Chef's Note
To truly honor the Cucina Povera tradition, use real stale bread rather than store-bought breadcrumbs. The uneven, coarse texture of homemade crumbs is what perfectly mimics the satisfying bite and mouthfeel of grated Parmigiano-Reggiano. Always add the final sprinkle of mollica immediately before serving so it retains its signature crunch!
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Ingredients
2 cups stale rustic sourdough or Italian bread (crusts removed)
5 tbsp extra virgin olive oil
4 cloves garlic cloves, thinly sliced
6 fillets anchovy fillets in oil, drained
1/2 tsp red pepper flakes (peperoncino)
1 lb spaghetti
1/4 cup fresh flat-leaf parsley, finely chopped
to taste kosher salt
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Pulse the stale rustic bread in a food processor until it forms coarse, uneven crumbs. Avoid over-processing into a fine powder.
- 3
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the breadcrumbs and a pinch of salt. Toast, stirring constantly, for 4 to 5 minutes until they are deeply golden brown and fragrant. Transfer immediately to a bowl and set aside to keep crisp.
- 4
Drop the spaghetti into the boiling water and cook until 1 minute shy of al dente (about 8 minutes).
- 5
While the pasta cooks, wipe out the skillet and add the remaining 3 tablespoons of olive oil, sliced garlic, and red pepper flakes over medium-low heat. Cook for 2 minutes until the garlic is fragrant and softened but not browned.
- 6
Add the anchovy fillets to the skillet. Use a wooden spoon to mash them into the warm oil until they completely dissolve and form a savory paste.
- 7
Ladle about 1/2 cup of starchy pasta water from the pot into the skillet, then drain the spaghetti and add it directly to the skillet. Toss vigorously over medium-high heat for 1 to 2 minutes until the sauce emulsifies and coats the pasta.
- 8
Remove the skillet from the heat. Stir in the fresh chopped parsley and half of the toasted mollica.
- 9
Divide the pasta into bowls and top generously with the remaining crispy mollica right before serving to ensure maximum crunch.
Nutrition Information (per serving)
580
16g
85g
18g
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