SPAGHETTI WITH FRESH ANCHOVY SAUCE
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Roberto Scala from ‘Ristorante San Giorgio’ in Genoa.
INGREDIENTS FOR 4 PEOPLE:
320 g ALTA VALLE SCRIVIA’S ARTISAN SPAGHETTI
200 g fresh anchovies, gutted and filleted an cut in half
1 tablespoon of Extra Virgin Olive Oil
1 clove of garlic
100 ml of white wine
50 g pine nuts
50 g sultanas soaked in warm water for 15 mins
3 Pachino tomatoes
50 g fine, dry breadcrumbs
¼ teaspoon of minced marjoram
Heat the Olive Oil in the pan adding the minced garlic, anchovies, pine nuts and drained sultanas and stir over a high heat. Add the marjoram , tomatoes and parsley and shake the pan to combine the flavours without breaking up the anchovies . Deglaze the pan with the wine.
Cook the SPAGHETTI in abundant salted water until ‘al dente’ , then drain and add to the sauce. Stir to coat and serve sprinkled with the crunchy breadcrumbs.
A Production by NGAME and iBANANA, genoese music Trio Universal “Boogie da Manoelinn-a” kindly lent by DEVEGA available on Amazon and iTunes.
Recipe downloadable from: http://www.pastificioaltavallescrivia.com/en/ricette/spaghetti/