4 servings
20 minutes
Difficulty: medium
- 280g spaghetti
- 1 whole garlic
- 1 dry chilli pepper
- Salt (a/r)
- Extravirgin olive oil (a/r)
- Parsley (a/r)
- 2 truffle burrata
- 100g fresh breadcrumbs
- 4 anchovy fillets
Fry the anchovies on a medium heat, in a large pan with a generous splash of olive oil, until completely melted. Add the breadcrumbs and turn the heat up, frying until golden and crispy.
Finely chop the garlic and gently fry in a separate pan, adding the crushed chilli pepper and a pinch of salt.
Meanwhile, cook the spaghetti al dente, and pour them in the pan with the garlic. Add in the chopped parsley and stir well.
Top with burrata flakes and sprinkle with breadcrumbs for texture.
