Risotto-style spaghetti with anchovies, a flavorful and creamy first course, easy to prepare.
Compared to spaghetti with anchovies, risotto-style spaghetti is much tastier with the ingredients more harmoniously blended together.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for risotto-style spaghetti with anchovies:
- 8 fillets anchovy in oil
- 2 cloves fresh garlic
- 5 tablespoons extra virgin olive oil
- 320 g spaghetti
- 50 g breadcrumbs
- to taste spicy chili pepper
- to taste chopped parsley (optional)
Tools for risotto-style spaghetti with anchovies:
- 1 Saucepan
- 2 Frying pans
- 1 Spatula
Steps for preparing and cooking risotto-style spaghetti:
In a saucepan, place the water and bring it to a boil. We recommend not adding salt or adding very little because the anchovies are already very flavorful.
In a large frying pan, place the garlic cloves, anchovies in oil, half of the extra virgin olive oil, and chili pepper to your taste. Let them infuse well until the anchovies have dissolved.
In a smaller pan, place the remaining oil and breadcrumbs. Toast them well until golden brown, turn off the gas, and set aside.
Cook the pasta for 1/4 of the time indicated on the package (a trick learned from a Masterchef episode by Canavacciuolo). Remove the garlic cloves and add the pasta to the sauce (note: keep the pasta cooking water).
Risotto the spaghetti using the cooking water until cooked, then add half of the toasted breadcrumbs and mix well.
Serve on individual plates, adding the remaining breadcrumbs and chopped parsley if desired.
It’s recommended to consume the spaghetti immediately so that the cream that forms remains creamy and appetizing.
Tips:
If you love stronger flavors, you can crush the garlic with a garlic press and blend it with the anchovies for an explosion of flavors.
