Pasta with pistachios

Ingredients

• 200 g spaghetti
• 4 anchovy fillets in oil
• 2 tablespoons of stale breadcrumbs
• 1 handful of pistachios
• parsley
• 1 clove of garlic
• chilli pepper
• extra virgin olive oil
• salt

Procedure

In a frying pan, gently heat the oil, garlic, chilli, anchovies and chopped parsley over a low heat. Separately, finely crumble the breadcrumbs and brown them in a little oil. Chop the pistachios – not too finely – and toast them briefly in a frying pan.

Cook the spaghetti until al dente, drain it and toss it with the anchovy sauce and pistachios. Mix well. Just before serving, sprinkle a handful of golden breadcrumbs over each plate.