Non-VegetarianCalabrese cuisine Main Course

Pasta con la Mollica e Alici

Name: Pasta con la Mollica e Alici
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 400 g Spaghetti; 100 g stale durum wheat breadcrumbs; 80 g anchovy fillets in olive oil; 60 ml Extra virgin olive oil; 2 pieces Garlic cloves; 1 tsp calabrian dried chilli flakes; 15 g fresh flat-leaf parsley; 15 g Fine sea salt

A classic Calabrian pasta tossed with melting anchovies, garlic, spicy chilli, and topped with crisp toasted breadcrumbs.

🇮🇹Italy· Calabria

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 510 kcal

Ingredients

0 of 8 gathered

Servings

400 g Spaghetti — or bucatini
100 g stale durum wheat breadcrumbs — coarsely grated mollica
80 g anchovy fillets in olive oil — drained
60 ml Extra virgin olive oil — divided use
2 pieces Garlic cloves — peeled and finely sliced
1 tsp calabrian dried chilli flakes — peperoncino
15 g fresh flat-leaf parsley — finely chopped
15 g Fine sea salt — for pasta cooking water

Equipment

•Large pot
•Wide frying pan
•Tongs
•Colander

Nutrition

Per serving, approximate

Calories: 510 kcal
fat: 16 g
carbs: 74 g
fibre: 4 g
protein: 18 g
calories: 510 kcal

Instructions

1
Bring a large pot of water to a rolling boil and add the salt.
2
Add 15 ml olive oil and the breadcrumbs to a dry frying pan over medium heat.
3
Toast the breadcrumbs for 3 to 4 minutes until golden brown and fragrant, stirring constantly.
4
Transfer the toasted breadcrumbs immediately to a small bowl to stop them burning.
5
Drop the spaghetti into the boiling water and cook until just al dente.
6
Heat the remaining olive oil in the frying pan over gentle heat.
7
Add the sliced garlic and dried chilli, cooking for 1 minute until fragrant.
8
Add the anchovies and mash them with a wooden spoon until they dissolve completely into the warm oil.
9
Transfer the cooked pasta directly into the anchovy oil using tongs, bringing along a splash of cooking water.
10
Toss the pasta vigorously over low heat for 1 minute until evenly coated in the glossy sauce.
11
Stir through the chopped parsley and half of the toasted breadcrumbs.
12
Divide onto warm plates and scatter the remaining crisp breadcrumbs over the top.

Chef's tips

Use coarse stale country bread rather than fine, factory-made breadcrumbs for the best texture. Keep the heat gentle when dissolving the anchovies so the garlic does not scorch and turn bitter.

Ingredient substitutions

stale durum wheat breadcrumbs → panko breadcrumbs, though slightly less traditional in texture
anchovy fillets in olive oil → salted whole anchovies, rinsed thoroughly and deboned

Storage

Best enjoyed immediately, but leftovers can be kept in an airtight container in the fridge for up to 1 day.

Reheating

Reheat gently in a dry frying pan with a small drop of olive oil, adding fresh toasted breadcrumbs to restore crunch.

Common mistakes to avoid

•Leaving toasted breadcrumbs in the hot pan, which causes them to burn from residual heat.
•Burning the garlic, which makes the delicate anchovy oil unpleasantly bitter.
•Over-salting the pasta water, forgetting that anchovies bring significant salt to the dish.

Serving suggestions

Serve immediately while the breadcrumb topping retains its crisp bite.Pair with a fresh green salad dressed lightly with lemon juice.Accompany with a crisp Calabrian white wine like Greco Bianco.