Pangrattato Recipe With Anchovies

Speedy, simple and packed with flavour, chef Ben Tish's Sicilian recipe for spaghetti dressed with lemon, butter, anchovies and Parmesan is livened up with woody sage and crunchy

(breadcrumbs). It's a testament to just how good rustic Italian cuisine can be – just be sure to get hold of the best quality ingredients you can to make this dish really sing.

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Spaghetti With Mussels And Anchovy Pangrattato

Bring a large pan of salted water to the boil. If you’re using dried spaghetti, wait for the water to boil and add the pasta before carrying on. If you’re using fresh, you can carry on while you wait for the water to boil

Place a frying pan over a medium-high heat and add a generous amount of olive oil. Once hot, tear the focaccia into large breadcrumbs and place in the pan, adding extra oil as needed – you want the bread to fry rather than toast. Once the breadcrumbs are nicely fried and crisp, keep warm over a very low heat

Meanwhile, make the sauce. Place a deep frying pan or saucepan over a medium heat and add the butter with a drizzle of oil. Once the butter has melted, zest both the lemons directly into the pan, then squeeze in the juice. Give everything a stir to combine, then tear and crush the anchovies between your fingertips directly into the sauce

Sicilian Pasta Con Pangrattato Recipe

Lift the pasta out of the water and add it directly to the sauce, along with a little of the pasta water. Sprinkle in the Parmesan, add the sage leaves and give everything a good toss until the sauce emulsifies and starts clinging to the pasta (adding a little more pasta cooking water if needed)

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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