Spaghetti with anchovies from Moccione
If you can’t make it to the restaurant, here’s the recipe for Moccione’s anchovy spaghetti — straight from their brand-new cookbook!
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Cooking tools:
- Microplane
- Saucepan
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Plate
Ingredients
- 3 tbsp (40 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 12 anchovy fillets
- 1 Spanish onion, thinly sliced
- 1 cup (250 ml) white wine
- 18 oz (500 g) spaghetti
- 3 tbsp unsalted butter
- 4 tbsp (10 g) chopped flat-leaf parsley
- ¼ cup (60 ml) olive oil
- 1 cup (45 g) fresh breadcrumbs
- Pangrattato
- Zest of 1 lemon, finely grated with a microplane
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