Ingredients for 4 people
- 280 g spaghettoni
- 1 clove of garlic
- chopped parsley to taste
- 5/6 tbsp breadcrumbs
- Il Guastafeste EVO Oil to taste;
- Cima di Melfi Monovarietal EVO oil;
- 2 salted anchovies from Cetara;
- colatura di alici di Cetara;
Procedure
- Put Il Guastafeste EVO Oil and breadcrumbs in a non-stick frying pan over medium heat, turning often until golden brown. Turn off and keep aside.
- Cook the spaghetti in lightly salted water, until al dente.
- Meanwhile, in a frying pan fry the anchovies, garlic and parsley in Cima di Melfi Monovarietal Evo Oil.
- Add the al dente spaghettoni and mix for one minute. When the heat is off, add 4 teaspoons of colatura di Alici di Cetara.
- Serve immediately sprinkled with a sprinkling of crispy breadcrumbs.