Pay tribute to the magnificent land of Sicily
with this simple pasta but taste wonderful,
I enriched it by adding lumpfish roe that make it even more special.
Wine : the unmistakable silkiness of Nero D’Avola.

And now … LIGHT THE FIRES!

INGREDIENTS:

-400g Of spaghetti (or bucatini)

-2 Cloves of garlic

-3 Anchovy fillets sottosale

- 200g breadcrumbs (preferably the bread in a private box of the frame)

-5 Tablespoons of extra virgin olive oil

- Salt to taste

A teaspoon of lumpfish eggs per serving

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a skillet saute put the garlic in the oil,
add the anchovies thoroughly cleaned and rinsed well, let flake.
In another pan put a little olive oil and
the bread box that you have previously chopped in a cutter,
stir constantly with a wooden spoon because the bread tends to burn quickly.
Once it has reached a nice golden color, remove from heat and set aside.

Cook the spaghetti ,
put them in the oil with anchovies
and served with a generous sprinkling of toasted breadcrumbs,
over each portion before serving, add a teaspoon of lumpfish roe.

 Et voilà…Sicily at table!