Spaghetti with Breadcrumbs
(Spaghetti Con La Mollica)
Ingredients:
8 black olives, stoned and halved
2 salted anchovies
1 tablespoon capers, rinsed
6 tablespoons extra virgin olive oil
3 oz (80 grams) breadcrumbs
1/2 garlic clove chopped
12 oz (350 grams) spaghetti
Salt and pepper
Directions:
Remove the heads from the anchovies, clean and fillet them.
Soak in cold water for 10 minutes and drain.
Heat 2 tablespoons of the olive oil in a pan.
Add the anchovies and cook, mashing with a wooden spoon until they are quite fine.
Season with pepper and add the capers and olives.
Mix together the breadcrumbs, garlic and a pinch of salt in a bowl.
Heat the remaining olive oil in a small frying pan.
Add the breadcrumb mixture and cook, stirring frequently, until golden.
Cook the spaghetti in a large pan of salted, boiling water until 'al dente', then drain and return to the pan.
Add the anchovy sauce and stir.
Transfer to a warm serving dish and sprinkle with the fried breadcrumbs. Serves 4.