480 g spaghetti
100 g loaf of wheat bread
1 bunch parsley
1 clove garlic
60 g butter
6 anchovies, desalted
30 g grated parmesan
salt and pepper
Sauvignon Alto Adige DOC
Pasta dishes with a little sweetness - in this case, enhanced by the bread - need a fresh, juicy wine. Sauvignon is a wine with a fresh acidity and a juicy minerality. When aged, it pairs beautifully with the saltiness of the sardines.
Schiava Alto Adige DOC
In terms of colour, a chilled, mild Schiava from Alto Adige will harmonise perfectly with this dish, its velvety texture eddying around the saltiness of the anchovies.
Cube the bread. Toast it in the oven at 200°C for five minutes and blend with the parsley.
Slice the garlic and brown it in the butter. Add half the anchovies, sliced, and cook at a low heat until the anchovies break down.
Cook the pasta in salted water until al dente before draining it and adding it to the pan with the anchovies, along with some of the cooking water and the parmesan.
Serve with the rest of the anchovies and a sprinkling of the bread-and-parsley crumb.
