Spaghetti with Fresh Anchovies, Zucchini, and Toasted Breadcrumbs

Name: Spaghetti with Fresh Anchovies, Zucchini, and Toasted Breadcrumbs
Yield: Serves 4 servings
Ingredients: 12 oz fresh cleaned anchovies (about 350 grams); 11 oz spaghetti (about 320 grams); 1 small zucchini; 2 cloves garlic; as needed Extra-virgin olive oil,; as needed Salt and pepper,; A few fresh basil leaves; 1 green onion; as needed Toasted breadcrumbs,

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Spaghetti with Fresh Anchovies, Zucchini, and Toasted Breadcrumbs

Francesca Casa @_cucina_di_casa

Saved

Ingredients

Serves 4 servings

12 ozfresh cleaned anchovies (about 350 grams)
11 ozspaghetti (about 320 grams)
1small zucchini
2 clovesgarlic
as neededExtra-virgin olive oil,
as neededSalt and pepper,
A fewfresh basil leaves
1green onion
as neededToasted breadcrumbs,

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Steps

1

Bring a pot of water to a boil for the pasta. In a skillet, heat olive oil and sauté chopped garlic and green onion. Add the zucchini, cut into sticks, and cook until slightly softened.
2

Season with salt and pepper, then add the basil and anchovies. Cover and cook over low heat for five minutes.
3

Drain the spaghetti and toss it in the skillet with the sauce. Meanwhile, toast a few tablespoons of breadcrumbs in a small pan with a drizzle of olive oil. Serve the pasta topped with toasted breadcrumbs and a few fresh basil leaves.