Spaghetti with Paccasassi and Anchovies from Conero
If you want to bring the true scent of the Marche seaside to the table, this is the recipe for you. Spaghetti with Paccasassi and Anchovies are a “poor” dish only in name, because their flavor is incredibly rich and distinctive.
The secret is all in the contrast: the saltiness of the anchovies that melts in the pan meets the fresh, iodine notes of the paccasassi (the famous sea fennel that grows among the rocks of Conero). To complete the dish, a generous handful of toasted breadcrumbs gives that crunch that makes every mouthful irresistible.
A quick first course, perfect for a summer dinner or when you want a trip through the authentic flavors of the Adriatic.

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