Spaghetti con le Acciughe

Nutrition · per serving

Steps

1. 1

   Bring the water to a boil in a large pot. Add the fine salt. While it heats, slice the garlic, chop the capers and parsley, and zest the lemon so everything is ready before the pasta goes in; this sauce cooks quickly and can burn if you pause to prep mid-step.

   2 litres water12 g fine salt3 cloves, thinly sliced garlic20 g capers, rinsed and roughly chopped15 g, finely chopped flat-leaf parsley1 tsp lemon zest
2. 2

   In a wide frying pan over medium heat, toast the coarse dry breadcrumbs in the extra-virgin olive oil for 2-3 minutes, stirring often, until evenly golden and crisp. Transfer immediately to a bowl so they do not keep cooking and turn bitter.

   30 g coarse dry breadcrumbs10 ml extra-virgin olive oil
3. 3

   Cook the spaghetti in the boiling salted water until 2 minutes shy of al dente according to the packet timing. Before draining, reserve about 250 ml of the pasta cooking water.

   180 g spaghetti
4. 4

   While the pasta cooks, warm the extra-virgin olive oil in the wide frying pan over low heat. Add the garlic and cook gently for about 1 minute until fragrant and just turning pale gold; do not let it brown. Add the anchovy fillets and mash them with a wooden spoon until they melt into the oil. Stir in the red chilli flakes, chopped capers, lemon zest, and black pepper for 30 seconds.

   45 ml extra-virgin olive oil3 cloves, thinly sliced garlic8 fillets (about 40 g drained) anchovy fillets in oil1/2 tsp red chilli flakes20 g capers, rinsed and roughly chopped1 tsp lemon zest1/4 tsp black pepper
5. 5

   Add the drained spaghetti to the pan with a splash of the reserved pasta water. Toss vigorously over medium heat for 1-2 minutes, adding more pasta water a little at a time until the sauce emulsifies and lightly coats the strands rather than sitting oily at the bottom of the pan. Turn off the heat and toss through most of the parsley.

   180 g spaghetti15 g, finely chopped flat-leaf parsley
6. 6

   Divide the spaghetti between warm plates. Finish with the toasted breadcrumbs and the remaining parsley. Serve immediately while glossy and hot.

   30 g coarse dry breadcrumbs15 g, finely chopped flat-leaf parsley

Origin & History

Pasta with anchovies is a classic southern Italian idea, especially associated with Naples and Sicily, where preserved fish, breadcrumbs, capers, and olive oil are pantry staples. Toasted breadcrumbs are often used in place of grated cheese in seafood pastas, adding texture and a frugal, deeply traditional finish.