This recipe arrives on 26/11/2026
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Anchovy Paste
- 400 g spaghetti
- 3 heaped tbsp Orco Anchovy Paste
- 80 g butter
- 2 cloves garlic
- Toasted breadcrumbs, to taste
- Chopped fresh parsley
- Freshly ground black pepper
The breadcrumbs should be toasted separately in a dry pan until golden and crisp: it's what gives the textural contrast that makes this dish unforgettable.
Bring the water for the pasta to a boil and salt it lightly, since the anchovies will do their job. In a wide pan, melt the butter over very low heat together with the garlic crushed with the palm of your hand. When the butter starts to sizzle gently, remove the garlic and add the Orco Anchovy Paste, stirring with a wooden spoon until it fully melts into the fat, creating a glossy, deeply fragrant cream.
Meanwhile, cook the spaghetti very al dente, drain while keeping aside a cup of pasta water, and tip straight into the pan. Stir vigorously, adding a splash of pasta water at a time, until the pasta is coated in a creamy, glossy veil. Serve immediately with a generous snowfall of pan-toasted breadcrumbs, fresh parsley and a bold grinding of pepper.
