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Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies<\/p>\nPantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies<\/p>\n
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\u2153 cup extra-virgin olive oil, more as needed<\/p>\n
12 anchovies, chopped<\/p>\n
6 garlic cloves, minced<\/p>\n
\u00bc tsp. red pepper flakes<\/p>\n
1 cup good dried bread crumbs<\/p>\n
Black pepper and kosher salt, as needed<\/p>\n
1 pound spaghetti<\/p>\n
2 egg yolks<\/p>\n
1 T. Asian fish sauce (optional)<\/p>\n
1 tsp. hot sauce, such as Tabasco, or to taste<\/p>\n
\u00bd cup roughly chopped parsley<\/p>\n
Lemon wedges, for serving<\/p>\n
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In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1\/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don\u2019t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.<\/p>\n
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Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies \u2153 cup extra-virgin olive oil, more as needed 12 anchovies, chopped 6 garlic cloves, minced \u00bc tsp. red pepper flakes 1 cup good dried bread crumbs Black pepper and kosher salt, as needed 1 pound spaghetti 2 egg yolks 1 T. Asian fish sauce (optional) 1 tsp. hot sauce, such as Tabasco, or to taste \u00bd cup roughly chopped parsley Lemon wedges, for serving In a medium skillet over…<\/p>\n