Spaghetti With Garlicky Bread Crumbs and Anchovies

By Melissa Clark

Spaghetti With Garlicky Bread Crumbs and Anchovies
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(944)
Comments
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This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.

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Ingredients

Yield:4 servings
  • ⅓cup extra-virgin olive oil, more as needed
  • 12anchovies, chopped
  • 6garlic cloves, minced
  • ¼teaspoon red pepper flakes
  • 1cup good dried bread crumbs
  • Black pepper and kosher salt, as needed
  • 1pound spaghetti
  • 2egg yolks
  • 1tablespoon Asian fish sauce (optional)
  • 1teaspoon hot sauce, such as Tabasco, or to taste
  • ½cup roughly chopped parsley
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

747 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 107 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 24 grams protein; 1014 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.

  2. Step 2

    Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about ½ cup is plenty).

  3. Step 3

    In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

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Ratings

5 out of 5
944 user ratings
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Comments

Stephen

This is a great recipe. The only problem I had with it was that I wanted my homemade bread crumbs to have a slight crunch to them. When I added a bit of pasta water to the bowl, the bread crumbs became mushy. Next time, I'll add the water first and put the bread crumbs in last and I think it will be perfect.

hishoema

The pot in which the pasta was cooked makes a great substitute for the warmed bowl.

Anita

Our modified version of this was a big hit. We started with the recipe and added olives and a can of good oil-packed tuna, omitting the fish sauce. Didn't have parsley so we tossed with a cup of chopped baby arugula.

Kasandra

I wanted to love it but unfortunately it wasn't for me. I found it too fishy. I loved the idea of the bread crumbs though.

Katrina

I made as directed but used 12 oz of spaghetti and the proportions were perfect. It took closer to five or six minutes for the crumbs to turn golden and crisp. I tossed some with the pasta before serving and then sprinkled more on each bowl. We all loved it. Making again tonight but using Colature di Alici instead of fish sauce...seemed fitting ;)

Tina

Made it as is using panko. Super good! My husband raved and asked what was in it. I was afraid to say, but when I did, he exclaimed— I didn’t know I loved anchovies!

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