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Spaghetti with anchovies
Versuchen Sie es mit:
Tinchitè, Tinchitè

Spaghetti with anchovies

Versuchen Sie es mit:
Tinchitè, Tinchitè

Inhaltsstoffe

14 oz. spaghetti
8 anchovy filets packed in oil
7 oz. leek (the white part)
zest from half a lemon 
3.5 oz. toasted and crushed almonds 
1 clove garlic parsley
extra virgin olive oil
salt and pepper

Zubereitung

Finely mince leeks and cook slowly with 1 Tbsp. of extra virgin olive oil, 2 Tbsp. of water and garlic clove. When the leek has reached a creamy consistency, remove the garlic. Add anchovies split in half, lemon zest and saltand pepper. Toss with pasta cooked al dente. Plate and top with a generous helping of crushed almonds, minced parsley and remaining lemon zest.
Begleiten Sie das Ganze mit einem hervorragenden Glas unseres Tinchitè
Tinchitè
Tinchitè
Terre Siciliane IGT
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