Spaghetti with Breadcrumbs
Another Sicilian St. Joseph recipe... Spaghetti con Mudica (Spaghetti with Breadcrumbs). The Breadcrumbs represent saw dust as a reminder that St. Joseph was a poor peasant and carpenter.
For 8 Person(s)
For the Pasta:
- 12 best-quality anchovy fillets in olive oil
- 1 pound spaghetti
- 1/2 cup extra-virgin olive oil
- 6 large garlic cloves, minced
- 2 tablespoons minced flat-leaf parsley
- 3/4 cup toasted fresh bread crumbs, divided
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- Remove anchovy fillets from container leaving oil behind (no need to rinse oil-packed fillets).
- Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.
- Meanwhile cook your spaghetti.
- Put olive oil, garlic, finely chopped anchovies in a deep in a skillet or wide pot and cook over low heat, stirring, until anchovies dissolve.
- Stir in parsley and remaining anchovies; turn off heat.
- When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce.
- Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry.
- Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.
- Divide pasta among 8 warm bowls and sprinkle each serving with some reserved bread crumbs. Serve immediately.
My Nonna sometimes added a spoonful of tomato sauce to the anchovy paste. I like this recipe both ways. Salt to taste, but the anchovies should provide enough.