Spaghetti with anchovy and lime
Spaghetti with anchovy and lime
20 minutes total
Anchovies, garlic and chili create a savory base, lifted by fresh lime zest and toasted breadcrumbs for a pasta dish full of contrast and character.
Ingredients
Serves 4
| 11.5 oz | Barilla Spaghetti N.5 |
| 1.7 fl oz | Extra Virgin Olive Oil |
| 1.5 oz | Anchovies, Desalted |
| 1 clove | Garlic |
| 1 handful | Soft Part of the Bread |
| to taste | Chili |
| 1 tbsp | Chopped Parsley |
| 1 | Lime |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the garlic in thin slices and sauté until golden in a pan with extra virgin olive oil and the chili. When ready, add the anchovies finely chopped and let them melt. Add the soft part of the bread and toast lightly.
Step 2
In the meantime, boil the pasta in boiling salted water for the cooking time shown on the pack, drain when al dente. Dress the pasta with the sauce, top with a sprinkle of chopped parsley and the grated lime zest. Toss and serve.