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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.
A simple and appetizing dish ideal for those who love strong tastes and flavors
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
Clean the anchovy fillets, add them to the sauté, and mash them into a cream with a wooden spoon
Add the crumbled crumb of the stale roll and the finely chopped parsley
Lower the heat to minimum and continue cooking, stirring until the sauce tends to dry out
Meanwhile, cook the spaghettini in salted boiling water, drain them al dente as usual, and season them with the very hot sauté
Pan
Knife
Italia, Lazio
| Energy (kcal) | 417.86 |
| Carbohydrates (g) | 59.78 |
| of which sugars (g) | 3 |
| Fat (g) | 14.61 |
| of which saturates (g) | 2.16 |
| Protein (g) | 10.8 |
| Fibre (g) | 3.72 |
| Salt (g) | 0.02 |
