Spaghetti with anchovies and breadcrumbs, the recipe.
The anchovy season has begun, they are still too small for salting but can be used for many simple and tasty dishes.

A recipe came to mind that I may have learned from many southern chefs who have positively influenced my tastes and my cooking and which I now want to share with you.
If you have any ideas or comments I invite you to add a comment or go to the bottom of the site to read what other visitors have written.

For 4 people for the sauce I used:

• 400 grams of fresh anchovies that I cleaned and deboned
• 6 salted anchovy fillets
• a clove of garlic
• extra virgin olive oil
• oregano and breadcrumbs*.

In the oil I sautéed the minced garlic together with the salted anchovy fillets (and chili pepper for those who like it). I blended with a little white wine and then added the fresh anchovies that only need to cook for a few minutes and a pinch of dried oregano.

The sauce is ready.

I cooked about 350 grams of spaghetti which I then sautéed in the sauce.
Finally I sprinkled with breadcrumbs*. A delicious, simple and tasty dish.

* Breadcrumbs are different from breadcrumbs. They are coarser and I obtain them by grating the bread by hand and then sautéing them in a non-stick pan without oil to dry them slightly.

Now look at the finished dish and tell me what you think!

Photo taken with Canon 600D and lens Tamron 16-300.

Spaghetti with anchovies and breadcrumbs, the recipe – Spaghetti aux anchois et chapelure, la recette – Espaguetis con anchoas y pan rallado, la receta – Espaguete com anchovas e pão ralado, a receita – Spaghetti mit Sardellen und Paniermehl, das Rezept – Spaghetti với cá cơm và vụn bánh mì, công thức – 意大利面配凤尾鱼和面包屑，食谱 – アンチョビとブレッドクラムのスパゲッティ、レシピ