Spaghetti with bread, butter and anchovies

15 min
easy
serves 6

Ingredients

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

Wine adjustement

Sauvignon Alto Adige DOC

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.

Preparation

Step 1

Cube the bread. Toast it in the oven at 200°C for five minutes and blend with the parsley.

Step 2

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.

Step 3

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.

Step 4

Serve with the rest of the anchovies and a sprinkling of the bread-and-parsley crumb.
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