Here is a delicious Sicilian anchovy spaghetti recipe, a surprisingly simple spaghetti dish that contains very simple ingredients such as salted anchovies and breadcrumbs.
Do you like tinned salted anchovies?
Then you are in for a real treat!
Here in Spain salted anchovies are quite cheap and that is why I use them quite a lot in the kitchen. You would be surprised though by the amount of people who hate them.
Me personally I could eat them all day, especially for lunch or as a salty snack in the afternoon.
It goes well with a crisp beer!
This lovely anchovy spaghetti recipe comes originally from the mediterranean island of Sicily, which is part of Italy. Over there the people call this dish pasta c’anciova e muddica. In English pasta with canned anchovies and breadcrumbs.
This is as simple as simple will ever get.
I used Japanese panko breadcrumbs in my anchovy spaghetti recipe below. Any other type of breadcrumbs will also do.
Do you have some leftover bread?
Then you can even decide to make your own breadcrumbs from scratch! I also added fresh sage to the spaghetti as well. It is a great match for the anchovies but an optional ingredient.
You can add whatever fresh herbs you want!
Easy Sicilian Anchovy Spaghetti Recipe
Do you love recipes with canned anchovy?
Then you should also check out my mediterranean bagna cauda anchovy dip with butter and garlic!
You can find this dip in Southern France and Italy.
Not sure who originally came up with it. But it is a delicious salty dip for a plate of colorful raw vegetables such as radishes, celery sticks, cauliflower and green asparagus!
Or how about a treat from Nice, France: pissaladiere, a mediterranean pizza topped off with caramelised onions, black olives and anchovies. A great bite you can eat warm and cold!
And an excellent lunch on a hot summer’s day as well.
Easy Sicilian Anchovy Spaghetti Recipe
A delicious Sicilian anchovy spaghetti recipe, a surprisingly simple spaghetti recipe with salted anchovies and breadcrumbs.
- 10,5 oz dry spaghetti (300 g)
- 10 canned anchovy fillets in oil
- 3 oz breadcrumbs or panko (85 g)
- a handful fresh herbs chopped finely
- 1 tbsp capers in brine drained
- 1 tbsp lemon juice
- 2 small garlic cloves mashed
- 2 tbsp unsalted butter
If you are using Japanese panko breadcrumbs, give them a quick whizz in a blender to make them a little finer. So pour the panko in a clean blender. Blend for just a couple of seconds until the crumbs are smaller. Don't make them too fine.
Place a non-stick pan over medium-high heat and add half of the butter. Let it melt gently.
Add the (blended) breadcrumbs to the pan once the butter starts to foam a little. Season with a little pepper and salt.
Stir well and let the breadcrumbs soak up the melted butter. Then stir the crumbs constantly for a couple of minutes until they are golden brown. Keep an eye on it or you risk burning the breadcrumbs.
Once the crumbs are nicely golden, take the pan off the heat and transfer them onto a clean plate. Fill a high and large pan with water and season with a dash of salt. Bring it to a rolling boil over high heat and then add the spaghetti.
Strain it once the spaghetti is al dente. Wipe the non-stick pan (in which you baked the crumbs) clean with some kitchen paper. Then add the mashed garlic and the rest of the butter. Place it over medium heat and add the anchovy fillets.
Stir regularly until the anchovies have melted. Don’t let the butter brown or burn. Then take the pan off the heat for now. Right before you strain the pasta, add the lemon juice, the freshly chopped herbs and the capers to the butter sauce. Season with a pinch of pepper.
Drain the cooked spaghetti and add it to the butter sauce.
Stir well to coat the pasta evenly with the sauce. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the spaghetti onto plate and drizzle with the golden garlic breadcrumbs. Serve immediately.