Shelly's Recipe

PASTA AMMUDDICATA

Category: Pasta

1-2 oz can flat anchovies in oil, drained and chopped
1/2 diced pepperoncino or 1/4 tsp chili pepper flakes, to taste
6 tbsp extra virgin olive oil
1 lb thick spaghetti (spaghettoni, etc.)
2 cups bread crumbs, toasted salt only if necessary

Heat water for pasta. Heat half the olive oil in a small pan and lightly toast bread crumbs, stirring to prevent burning. Remove bread crumbs, place in bowl, and keep warm.

In a large skillet or pan, heat the rest of the olive oil. Add the pepperoncino or flakes and saute for a minute. Add the anchovies, crushing with a fork into a paste.

Meanwhile cook the pasta. Drain pasta, reserving some of the pasta water. Transfer to a warm bowl. Pour sauce over pasta and toss well. If too dry for your taste, add a tbsp or two of the pasta cooking water to further moisten the pasta. Sprinkle bread crumbs onto individual servings at table. Serves 4 Serve with a hearty Italian red.