TO DRINK: Laphroaig whisky, with a dash of water. Its smoky, peaty flavour is a surprisingly satisfying accompaniment to simple dishes with pure flavours.
Spaghettini alla carrettiera
Ingredients
- 4 anchovy fillets
- 60ml (¼ cup) extra virgin olive oil
- 500g spaghettini (or spaghetti)
- 60ml (¼ cup) coarse breadcrumbs
- 8 kalamata olives, pitted and finely chopped
- 2 garlic cloves, finely chopped
- 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped
- salt and freshly ground black pepper, to taste
- Grana Padano, freshly grated, to serve
Instructions
1
In a pestle and mortar, crush the anchovies with the olive oil.
2
Cook the pasta in plenty of boiling, salted water until al dente and drain.
3
Heat a pan over medium heat. When hot, remove it from the heat and add the anchovy-oil mixture and the breadcrumbs and cook, stirring, for about 5 – 10 seconds. Put back on the heat and add the olives, garlic and parsley. Season only if necessary.
4
Add the cooked spaghettini to the pan, remove from the heat and toss to coat the pasta. Serve immediately with Grana Padano.
