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Chef Gianluca Deiana Abis: Spaghetti Ai Filetti Di Acciughe/ Spaghetti with Anchovies

Prep. time: 5 minutes

Cook Time: 20 minutes

Difficulty: 1 out of 5

Serve: 4


1 package of spaghetti

10 anchovy fillets 1/4 cup capers

1/4 cup pine nuts

1/4 cup of breadcrumbs

1 clove of garlic

parsley qb

sea salt qb

black pepper qb

olive oil


When you want to prepare spaghetti with anchovy fillets, first of all bring the water to a boil in a saucepan, salt slightly, taking care not to overdo it as the anchovy fillets are already tasty. Dip the spaghetti into the boiling water and cook.

In meantime, toast the breadcrumbs in a pan with a spoonful of oil, stirring constantly to keep it from burning.

In another pan heat an extra virgin olive oil. Add anchovy fillets previously drained from preservation oil. Let the anchovy fillets cook over low heat. In the same pan, brown the capers with the garlic and pine nuts. Add breadcrumbs and mix it well. Prepare a chopped parsley and keep it aside, it will give freshness and color to the finished dish.

As soon as the anchovy fillets have melted add cooked pasta. Drain it directly into the pan with the seasoning and let it flavor. Add if you like it a pinch of pepper. Serve with a sprinkling of chopped fresh parsley and anchovy fillet, drizzle with extra virgin olive oil.

Chef tips:

Not only is this dish incredibly easy, but the flavors aren’t overpowering. Anchovies and sliced garlic are gently warmed in extra virgin olive oil until the fillets essentially dissolve, creating a rich, savory sauce.

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