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Bucatini with anchovies and breadstick crumbs

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I thought of this recipe starting from a pack of breadsticks. Mine were still all or almost whole but how many times have I ended up with entire bags crushed? Here you are an idea of ​​recovery that can help us: pasta with anchovies and crumbs. One of the simplest dishes that belongs to the Italian tradition in many variations, from super spicy ones, to those with fresh anchovies or in oil, to vegan ones. The base is always the same, the bread crumbs lightly toasted to give crunchiness and flavour.

In my case it should be added that I thought of the recipe also thanks to the collaboration with Delicius and his anchovies in oil which have been part of my pantry since long before this work became active. For them I created a reel which if you want you can find on my Instagram profile @latartemaison and which lately I've been having fun creating not only for my profile but also for that of my clients.

In all of this here in Rimini, as in the rest of Italy, the temperatures rise visibly and, in an inverse proportion, my tolerance towards everything and everyone drops. I have always loved the heat but since it has become so pressing and debilitating for my beloved Miciolina I fear it even more. The forecasts say that there will be no respite for at least another ten days and I am shaking. I propose something to you: let's all do the rain dance together? Maybe it works…

Bucatini with anchovies and breadstick crumbs

500 g of bucatini
60 g of breadsticks
4 anchovies in oil + 8 for garnish
1 clove of garlic
6 tablespoons of extra virgin olive oil
20 g desalted capers
30 g of pitted Taggiasca olives
Parsley
Lemon peel
Sale
Pepe

(doses for 4 people)
Chop the breadsticks by placing them in a bag and using a meat tenderizer or rolling pin. Toast the crumbs in a pan with a little oil and set aside.
Coarsely chop the olives and capers with a knife.

Bring lightly salted water to the boil and cook the pasta. In the meantime, let the garlic clove fry in the oil in a fairly large pan, add the anchovies and, as soon as they have melted, add the chopped capers and anchovies. Let everything cook together for a couple of minutes then add 2 ladles of the pasta cooking water and remove the garlic.
Drain the pasta, toss it in the pan with the sauce and then add the crumbs.
Serve on plates and garnish with chopped parsley, a little lemon zest, a pinch of pepper and a couple of anchovies in oil.



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