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Spaghetti with mussels and anchovy pangrattato
Spaghetti with mussels and anchovy pangrattato
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your pasta with pangrattato - Italian fried breadcrumbs for added flavor and crunch.
Ingredients:
  • 150g-piece Italian crusty bread (such as pane di casa), crust removed, torn
  • 3 anchovy fillets, drained reserving oil
  • 60ml (1/4 cup) olive oil
  • 2 tsp finely grated lemon rind
  • 400g spaghetti
  • 2 x 250g punnets golden grape tomatoes
  • 2 garlic cloves, finely chopped
  • 1 large fresh red chilli, thinly sliced
  • 125ml (1/2 cup) dry white wine
  • 25 black mussels, scrubbed, debearded
  • 82.50 ml chopped fresh dill
Instructions:
  • In a food processor, combine bread, anchovies, and 1 teaspoon of the reserved oil. Pulse until finely chopped.
  • In a large deep frying pan over medium heat, heat 2 tablespoons of olive oil. Add the bread mixture and cook, stirring occasionally, for about 4 minutes until golden in color. Transfer the mixture to a bowl, then mix in the lemon rind. Season with salt and pepper to taste.
  • Boil the pasta in a generously salted large saucepan until al dente according to the package instructions. Then, drain the pasta.
  • Heat the remaining olive oil in a fresh frying pan over medium-high heat, then add the tomatoes and cook, stirring occasionally, for about 6 minutes until they are soft.
  • Sauté garlic and chili in the pan for 2 minutes, then gently press down on the tomatoes. Pour in wine and add mussels. Cover and cook until mussels open, about 2 minutes. Remove any unopened mussels and season with salt and pepper.
  • Combine the pasta and dill with the mussel mixture, then distribute into serving bowls. Garnish with the bread mixture before serving.

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