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Lemon Pasta with Anchovies and Breadcrumbs

Lemon Pasta with Anchovies and Breadcrumbs-feature-plated

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5 from 7 reviews

Lemon Pasta with Anchovies and Breadcrumbs, talk about flavor and texture. A perfect plate of pasta that is ready in no time and all, and delivers in more way than one. If you love pasta as much as we do, this is a must try!

Ingredients

Scale
  • 200 g fettuccine or linguine, or spaghetti
  • 4 tablespoons evo oil
  • 1 clove of garlic
  • 4 anchovy fillets
  • 1 small fresh chili or a pinch chili flakes
  • 1 small organic lemon, juice and zest
  • 2 slices day-old baguettes, toasted and processed
  • 2 tablespoons parsley, chopped

Instructions

Prep:

  1. Peel and press garlic.
  2. Zest lemon.
  3. Slice up thin rounds of red chilis.
  4. Toast slices of baguette, then blitz in a food processor, not too fine.
  5. Bring a pot of salted water to boil.

Cooking:

  1. Place pasta into the boiling water. Cook until very al dente, 1-2 minutes less than the recommended time on the package. 
  2. While pasta is cooking, drizzle extra virgin olive oil oil into a large saute pan. Add pressed garlic and chili rounds. Turn on heat and when garlic starts to sizzle, add in a few drops of lemon, and lemon zest, along with the anchovies.
  3. Use a wooden spoon to break up the anchovy fillets and create a nice sauce. Toss pasta into pan with the sauce. Add half a ladle of pasta water and toss. Continue to cook on high heat for 1-2 minutes.
  4. Turn off heat. Sprinkle with most of the breadcrumbs, fresh chopped parsley, and the rest of the lemon zest. Give it a good toss then plate pasta.
  5. Garnish with more breadcrumbs, and chopped parsley. Also, if you want, a nice drizzle of evo oil.
  6. Ready to serve.

Buon appetito!

Notes

We used fettucine, however you can use, spaghetti, linguine or any other long pasta. 

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