Spaghetti with Anchovies and Breadcrumbs

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

The breadcrumbs can be made ahead and stored in the refrigerator for up to two days.

Ingredients:

1 ounce day-old italian or french bread, torn into large pieces

1 tablespoon extravirgin olive oil

1 1/2 teaspoons minced garlic

1 tablespoon minced fresh parsley

1/4 teaspoon freshly ground black pepper

1 pound uncooked spaghetti

1 tablespoon extravirgin olive oil

1 1/2 teaspoons minced garlic

1/2 teaspoon salt

1/2 to 3/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

3 canned anchovy fillets, minced

1/2 cup fat-free, less-sodium chicken broth

1/2 cup (2 ounces) grated fresh parmesan cheese

Directions:

1. Preheat oven to 450°.
2. To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 teaspoons garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 teaspoon black pepper.
4. To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain.
5. Heat 1 tablespoon oil in pan over medium heat. Combine 1 1/2 teaspoons garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

By RecipeOfHealth.com