A Sicilian-style pantry pasta with anchovies, toasted breadcrumbs, garlic, lemon, and parsley.
4 clovesGarlic
5 gParsley
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120 gSpaghetti
25 gAnchovies
1 tbspLemon Juice
0.5 cupBreadcrumbs
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Mince the garlic and parsley, then chop the anchovies finely.
Boil spaghetti in salted water for 10 minutes until al dente.
Toast breadcrumbs in cooking oil for 3 minutes until golden, then remove from the pan.
Warm garlic and anchovies for 2 minutes, then toss with spaghetti, lemon juice, parsley, breadcrumbs, salt, and black pepper.