When it comes to talking about pasta, something that never misses into an Italian menu is spaghetti. Regardless the condiment, this variety of pasta is the most known all over the World. If there’s a dish that has always been taking credits among Italians home cooker, is the classic AGLIO, OLIO e PEPERONCINO (Garlic, oil and chili pepper). Yes, you’ve read it right, only 3 ingredients that combined together were able to enchant palates for years. You won’t ever find this listed in any restaurant, but it’s something that everybody uses to make once in a while. If you find yourself with a group of Italians in somebody house and decide to go for some late night pasta, the Aglio, Olio e Pepperoncino would be the first name chosen at unanimity.
Hundreds of varieties have been made up thanks to the fantasy and the knowledge of the cooks and, if you know me well, you should also know that me or my family like to bring (everything regarding food) to the next level and giving our personal touch. The recipe I’m about to tell you, have been improved through the years reaching what perfection represent for me. We’ve called fake bottarga, because the scent of anchovies along with the breadcrumbs, remind us the delicious pasta with bottarga.
It’s a quick and easy recipe to make, however, it’s also very likely to make it wrong, so follow all the steps and I guarantee you a great result.
Serves: 2 people
- 8 Tbsp of Extra Virgin Olive Oil
- 2 Big Garlic Cloves
- Breadcrumbs (as much as you like. I use around 50g)
- Almonds freshly chopped (as much as you like)
- 4/5 Anchovies Fillets
- Chili Pepper (it depends on the spiciness of your chili, however, it must be spicy!)
- Basil and Parsley (as much as you like it)
- Wild Fennel Flowers (or seeds and fresh Dill) and Oregano (just enough)
- Bring to boil the water in a medium pot and, while you are waiting, perform the following steps (don’t forget to add salt once it’s boiling)
- Take a large heavy-based nonstick pan and toast over a medium heat the breadcrumbs and crushed almond mix you have previously made. Constantly keep an eye on it and stir until it reaches a golden brown color. Put the mix aside.
- Wipe the pan with a tissue or clean cloth and put it back over a low heat. Fry into the olive oil the chili and the garlic cloves until golden, then add the anchovies fillets with a sprinkle of oregano and fennel (I use fennel flowers but you can also use seeds and fresh Dill). Once the anchovies have melted, turn the heat off.
- You should have your pasta ready to be drained by the time to complete the step 3. I usually place the pasta into the boiling water at the same time I’m making the soffrito. Cook the pasta just for the half of the time indicated its bag. With a tongue take the spaghetti and put them into the pan over low heat adding some boiling water a little at a time until the pasta will be fully cooked.
- Take the pan off the heat and add the chopped basil and parsley. Stir well.
- Plate it and sprinkle the preferred amount of breadcrumbs and almond mix before serving.