Pasta With Bread Crumbs And Anchovies, Sicilian-Style By NYT Cooking

Author: Paula Wolfert

Time: 15 minutes
Yield: 4 appetizer servings

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⅓ cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic clove, peeled and halved
2 pinches of red-pepper flakes
2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
½ pound spaghettini, preferably imported, made of 100 percent durum wheat
2 tablespoons roughly chopped fresh Italian parsley
1 ¼ cups coarse fresh bread crumbs, toasted (see notes)


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