The traditional Roman recipe of Catalogna chicory sprouts with in oil anchovies.
Spaghetti with pistachio sauce
The spaghetti with pistachio sauce are very easy and quick to prepare. With their tasty flavour, they are perfect for every season.
Ingredients for 4 people
400 g of spaghetti
8 fillets of anchovies in olive oil
4 spoonful of breadcrumbs
2 handful of pistachios (minced)
1 clove of garlic
extra virgin olive oil
Boil the water in a large pot. In the meanwhile, cook the oil, garlic, pepper, anchovies, and the grinded parsley. In another pan, brown the breadcrumbs with oil. Mince the pistachios and toast them. Cook the spaghetti (al dente), drain them and toss them with the condiment of anchovies and the minced pistachios. Serve the spaghetti adding the breadcrumbs on top.
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