Da Bomb Spaghetti
The boys like Parmesan cheese added but I prefer no cheese.
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- kosher salt
- 1/2 lb spaghetti
- 1 flat tin of anchovies
- 3 tablespoon olive oil
- 1 teaspoon crushed red pepper
- 1/2 c fine breadcrumbs
- 1 tablespoon garlic,minced
- 1 bunch fresh parsley
- 1 tablespoon sambal
1Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in spaghetti, return the water to a boil and cook until al dente, stirring occasionally to prevent sticking. While the pasta is cooking, place the anchovies on a large plate, drizzle with 1 tablespoon olive oil and sprinkle with crushed red pepper.
Heat one tablespoon olive oil, add garlic , over medium-high heat in a large skillet and sauté until garlic turns fragrant, making sure to stir constantly.Add anchovies, parsley and sambal. Remove from skillet . Add additional tablespoon olive oil and toss breadcrumbs until crispy and lightly brown.
Drain pasta and toss with anchovy mixture,stir to combine.
Divide pasta onto four plates, twisting into mounds. Top with breadcrumbs.