5 tablespoons olive oil
1 tablespoon capers, rinsed
8 black olives, stoned and halved 80 g/3 oz breadcrumbs
1⁄2 clove garlic chopped 350 g/12 oz spaghetti salt and pepper
2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained


1.Heat 2 tablespoons of the olive oil in a pan, add the anchovies and cook, mashing with a wooden spoon until they have almost disintegrated, then season with pepper and add the capers and olives.
2. Mix together the breadcrumbs, garlic and a pinch of salt in a bow!.
3.Heat the remaining oil in a small frying pan, add the breadcrumb mixture and cook, stirring frequently, until golden.
4. Cook the spaghetti in a large pan of salted, boiling water until al dente, then drain and return to the pan. Add the anchovy sauce and stir. Transfer to awarm serving dish and sprinkle with the fried breadcrumbs.

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