Ingredienti (2 persone)
- 200 g of spaghetti
- 4 fillets of anchovy in oil
- 2 spoons of soft inside of bread
- 1 handful of pistachios
- A clove of garlic
- Chili Pepper
- Extra-vergin olive oil
In a saucepan, on a low heat, let the extra-vergin olive oil be spiced by garlic, chili pepper, anchovies and minced parsley.
In another saucepan, split the soft inside of bread and let it coat with a trickle of olive oil. Mince the pistachios, not too much thinly, and toast them in a saucepan.
Cook the spaghetti until just firm, al dente, then drain them and let them get flavoured in the saucepan with the sauce of anchovies and pistachios. Mix up. When plating, put a little coated bread on the spaghetti.