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Spaghetti c’Anciova

Ingredients for 4 servings:
14 oz. spaghetti
8 anchovy fi lets packed in oil
7 oz. leek (the white part), Zest from half
a lemon, 3.5 oz. toasted almonds, crushed
1 clove garlic Parsley
Extra virgin olive oil, Salt & pepper
Finely mince leeks and cook slowly with 1
Tbsp. of extra virgin olive oil, 2 Tbsp. of water
and garlic clove.
When the leek has reached a creamy consistency,
remove the garlic.
Add anchovies split in half, lemon zest and salt
and pepper. Toss with pasta cooked al dente.
Plate and top with a generous helping of crushed
almonds, minced parsley and remaining lemon
zest.
Pair this dish with GRILLO of Feudo Arancio - STEMMARI. This wine showcases the aromas and character of the dish,
while the Grillo’s fragrant acidity and minerality balance the strong
characteristics of the anchovy.