Name: Sprout aglio e olio spaghetti with anchovy breadcrumbs
Total time: 900 s
Yield: 4
Ingredients: 400 gram spaghetti; 3 clove garlic; 1/2 teaspoon chilli flakes; 400 gram Brussels sprouts; 100 gram sourdough bread; 4 anchovy fillet; 1/2 teaspoon chilli flakes

Step 1

Start by making the breadcrumbs. Blitz the bread (100 g) in a food processor to make coarse breadcrumbs. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the anchovies (4) , breaking them up with a wooden spoon. Tip in the chilli flakes (as needed) and breadcrumbs, stirring until golden. Remove from the pan and set aside to cool.

Step 2

Cook the spaghetti (400 g) in a pan of salted boiling water until al dente.

Step 3

Meanwhile, heat 5 tbsp extra virgin olive oil in a large frying pan over a low heat. Add the garlic (3 cloves) and chilli flakes (as needed) and gently sizzle for 1 minute, until the garlic is fragrant and lightly golden. Add the sliced sprouts (400 g) and pan-fry, stirring, for 1 minute. Remove from the heat and set aside.

Step 4

Drain the spaghetti, reserving half a mug of cooking water. Toss the pasta in the pan with the sprouts and garlicky olive oil over a medium heat, until all the pasta is well coated. Add a splash of cooking water and stir until all the liquid coats the pasta. Top with the anchovy breadcrumbs.

Sprout aglio e olio spaghetti with anchovy breadcrumbs

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