Ingredients for 4 people:
- 350 g. of spaghetti
- 30 g. of anchovies in oil
- a clove of garlic
- two peppers
- waterfall
- salt
Preparation:
To prepare this delicious dish, start by carefully chopping the anchovies in oil, easily available in all supermarkets. Take the time to carefully grind these anchovies in oil, to ensure that they mix and adhere evenly with the spaghetti and give your dish that characteristic taste of the sea. Help yourself with a fork to reduce them to a succulent pulp, which will be the perfect base to enrich your dish with their salty flavour. Their soft texture and intense aroma will be a perfect addition to give a touch of depth and complexity to your spaghetti.
Put the anchovies thus processed in a large pan with extra virgin olive oil with the whole chillies. Cook everything by blending with white wine. In the meantime, chop the garlic and add it to the pan, being careful not to burn it. Next, remove the chillies from the mixture and turn off the heat in the pan.
In the meantime, cook the pasta al dente and drain it briefly, leaving a little cooking water. Add the pasta directly to the pan with the anchovy sauce, if the mixture is liquid, sauté it briefly in the pan to blend the flavours.
Mix the pasta well with the sauce and serve the dish piping hot.
As an ideal pairing, we advise you to choose a fresh and fragrant white wine, such as a Vermentino della Gallura or a Muller Thurgau, which will perfectly complement the intense and salty flavors of the anchovies.
Enjoy your meal!