Trenette to carters
Instructions
Put a fire pan with 4 tablespoons oil, 3 cloves of crushed garlic with the appropriate, and on a particular vessel 5 chopped anchovies; mash with a fork and mix them to unpack.
Deglaze with half a glass of dry white wine and add the chilli.
Meanwhile Cook the trenette in plenty of water, not too salty.
Meanwhile, in a pan, Brown the breadcrumbs with the Parmesan.
Drain the trenette, pay into the pan with the sauce of anchovies and toss for a few moments, they have been wetted with a ladle of cooking water; serve hot with bread crumbs browned and cheese.
Ingredients and dosing for 4 persons
- 400 g of type trenette pasta
- 3 cloves of garlic
- 5 salted anchovies
- Chili
- Breadcrumbs
- Grated parmesan cheese
- 1/2 cup of dry white wine
- 4 tablespoons of olive oil extra virgin
- Salt