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Recipe by Emporion
Spaghettini with garlic, oil, and anchovies is a classic dish of Italian cuisine, originating from the Lazio region. The simplicity of the ingredients combines with the intense flavor of anchovies and the pleasant spicy touch of chili pepper. This first course is a true triumph of Mediterranean flavors.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: A simple and appetizing dish ideal for those who love strong tastes and flavors
Step 2 of 6: Heat the oil in a saucepan with a crushed clove of garlic and a chili pepper; remove them after a few minutes when they have released their aroma
Step 3 of 6: Clean the anchovy fillets, add them to the sauté, and mash them into a cream with a wooden spoon
Step 4 of 6: Add the crumbled crumb of the stale roll and the finely chopped parsley
Step 5 of 6: Lower the heat to minimum and continue cooking, stirring until the sauce tends to dry out
Step 6 of 6: Meanwhile, cook the spaghettini in salted boiling water, drain them al dente as usual, and season them with the very hot sauté
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving91 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,595 kJ381 kcal | 1,748 kJ418 kcal |
| Fat | 13.33 g | 14.61 g |
| of which saturated fatty acids | 1.97 g | 2.16 g |
| Carbohydrates | 54.54 g | 59.77 g |
| of which sugars | 2.73 g | 2.99 g |
| Fibre | 3.39 g | 3.72 g |
| Protein | 9.86 g | 10.81 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
