Spaghetti with breadcrumbs
“Mollica” means crumb in Italian, and “pasta alla mollica” is yet another example in Mediterranean cooking of turning something you might throw out (stale bread) into something spectacular. This is a staff favourite at Ms Frankie.
For the spaghetti (alternatively, you can order fresh spaghetti from the Ms Frankie casa menu):
• 4 eggs
• ½ cup water
• 500g semolina flour
For the sauce:
• 4 garlic cloves, finely chopped
• 8 anchovy fillets
• Fresh chilli
• Parsley
• Extra virgin olive oil
For the garnish:
• 8 anchovy fillets
• Fresh lemon zest, grated
• Toasted breadcrumbs
1. To make the pasta, mix all ingredients together and form a dough to rest overnight.
2. The following day, use a pasta machine to form pasta layers and then use the spaghetti cutter to form spaghetti.
3. Cook the pasta in salted boiling water for 5 minutes or until al dente. Drain, reserving ½ a cup of the pasta water.
4. To make the sauce, sauté the garlic in extra virgin olive oil until golden, then add the reserved pasta water, anchovies, chilli and parsley and cook for 3 to 4 minutes.
5. Add the spaghetti to the pan and stir in with the sauce for around 3 minutes or until the pasta has absorbed most of the sauce.
6. Plate the spaghetti with the sauce, and top with the toasted breadcrumbs, extra anchovy fillets (around 2 per plate) and fresh lemon zest.