Spaghetti Colatura Di Alici
Colatura Di Alici is an oil made from pressing anchovies, and it's very nice. This dish tastes like being on holiday, the oil is kind of expensive, but it's worth it, plus you really don't use that much each time. You can find it online, we buy it via Ham & Cheese in Bermondsey, who also have an online shop.
250grams of good quality spaghetti
A generous handful of parsley
1.5tbsp of Colatura Di Alici
15grams of panko breadcrumbs
Extra virgin olive oil
1 medium clove of garlic (grated)
Dried red pepper flakes (not spicy)
1 unwaxed lemon
Fill a large pan with lightly salted water and bring the boil, once boiling add your pasta and reduce the heat slightly so you have a steady rolling boil. Check our tips on getting perfect pasta linked below for extra help, but ignore the bit about the amount of salt, as this doesn't need it.
In a small frying pan, add your breadcrumbs and a tbsp of the olive oil, cook on a medium heat until browned. Once browned, add the zest of half a lemon, stir through for 30 seconds, remove from the pan and set aside.
Once your pasta is a couple minutes off being finished, in a large mixing bowl, add the colatura, garlic, and a big pinch of the red pepper flakes and mix together using a whisk, whilst drizzling in 2 tbsp of olive oil.
Add in 2tbsps of pasta water and keep whisking.
Add you cooked pasta, plus a big handful of parsley into the bowl, use kitchen tongs to mix it all through the sauce.
Add most toasted breadcrumbs, reserve some to top, and the rest of the lemon zest, mix through.
Give it a taste, if it's looking dry, add a little more pasta water, you can at this point add another half tablespoon of colatura if you think it needs it.
Just before serving, add a squeeze of lemon juice.
Top with the remainder of the bread crumbs and enjoy!