Pasta Anchovy Cream
Volume 1 · Pasta Perfetto
Category: Primi piatti
Description
A bold, umami-rich pasta from the Sicilian tradition. The bread crumb is cleverly split into two uses: the crust becomes a crunchy, golden topping, while the soft crumb is blended with anchovy fillets, pine nuts, parsley, milk, and olive oil into a silky, savory cream. Tossed with spaghetti, this simple dish punches well above its weight in flavor.
Servings
4 servings
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Difficulty
Easy
- 120 g bread (4 oz), crust and crumb separated
- 100 g anchovy fillets in oil (3.5 oz)
- 1 tbsp pine nuts
- 1 garlic clove
- Fresh parsley, a handful
- 70 g whole milk (⅓ cup)
- 80 g olive oil (⅓ cup)
- 320 g spaghetti (11 oz)
- Salt, to taste
Equipment
- Blender or food processor
- Small skillet
- Large pot for pasta
- Colander
- Large serving bowl
Instructions
- Prepare the bread: Slice the bread and separate the crust from the soft crumb.
- Make the breadcrumbs: Blend the bread crust into coarse breadcrumbs in a food processor or blender. Set aside.
- Make the anchovy cream: In the same blender or food processor (no need to wash), combine the soft bread crumb, anchovy fillets (with their oil), pine nuts, garlic clove, parsley, whole milk, and olive oil. Blend into a smooth, creamy sauce.
- Toast the breadcrumbs: Heat a small dry skillet over medium heat. Toast the coarse breadcrumbs, stirring frequently, until golden and fragrant, about 2–3 minutes. Set aside.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve about 1 cup of pasta water, then drain.
- Toss: In a large bowl, toss the hot spaghetti with the anchovy cream. Add a splash or two of reserved pasta water to reach a silky, coatable consistency.
- Serve: Divide among plates and sprinkle generously with the toasted breadcrumbs.
Chef's Tips
- Quality matters with so few ingredients — use good oil-packed anchovy fillets (not anchovy paste) for the best depth of flavor.
- The breadcrumb topping is the soul of this dish: toast them just until golden and keep them dry so they stay crunchy.
- If the anchovy cream seems too thick after blending, add a tablespoon of pasta water or milk to loosen it.
Related Recipes
- Ortigia Linguine (#188)
- Recommone Linguine (#206)
- Spaghetti Tonnaresca (#174)
- Mediterranean Spaghetti (#193)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.