Pasta With Anchovies And Bread Crumbs Food

SPICY LOBSTER WITH FETTUCCINE AND ANCHOVY BREADCRUMBS

Steps:

• For the fettuccine: Add the flour and a big pinch of salt to a food processor; pulse to combine. Whisk the eggs and egg yolk in a bowl. With the machine running, drizzle in the egg mixture until the dough is just about cohesive. Transfer the dough to a lightly floured board and knead until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• Set up an electric or hand-cranked pasta machine with the rolling attachment set to the widest setting. Cut the dough into quarters. Dust 1 piece lightly with flour and press or pound it into a thick, flat oval. Pass it through the roller 2 or 3 times. Fold it in thirds, like a letter, and roll it through again, flouring if necessary. Turn the roller to the next setting, and repeat the rolling and folding. After that, simply run the dough through on increasingly thinner settings until you reach the second thinnest setting, flouring as needed. If the piece of dough gets too long to work with comfortably, cut it in half. The final piece should be about 12 inches long. Cover the dough with plastic wrap or a clean towel, and repeat with the remaining dough.
• Line a baking sheet with parchment paper. Using the pasta machine's fettuccine cutting attachment, cut a sheet of pasta. Swirl the noodles into a nest on the baking sheet. Repeat with the remaining sheets of dough.
• For the spicy lobster sauce: Prepare an ice bath large enough to hold the lobster. Bring a large pot of salted water to a boil. Kill the lobster by plunging a knife between the lobster's eyes and cutting down through the head. Put the lobster in the boiling water and cook until three-quarters done, about 8 minutes for a 2-pound lobster, and up to 12 minutes for a 3-pound lobster. Using tongs, transfer the lobster to the ice bath. Reserve at least 2 cups of the lobster cooking water. When cool enough to handle, shell the lobster and cut the meat into big chunks. Set aside.
• Heat the canola oil in a large high-sided saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and chile flakes; cook for 1 minute. Add the wine and a cup of the lobster cooking water; cook until reduced by half. Add the tomatoes and bring to boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the liquid is reduced, about 20 minutes. Mash the tomatoes using a potato masher. Continue cooking until the mixture thickens to a sauce consistency, about 15 minutes. Stir in the parsley, oregano and lemon zest. Taste and season with salt and pepper.
• For the anchovy breadcrumbs: While the sauce cooks, heat the olive oil in nonstick saute pan over medium heat until it shimmers. Add the garlic and anchovies; cook for 1 minute. Add the breadcrumbs and cook, stirring constantly, until golden brown, about 3 minutes. Fold in the parsley and lemon zest, and season with salt and pepper.
• To cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes. Drain.
• To finish the dish: While the pasta cooks, stir the lobster into the sauce and cook for 2 to 3 minutes. Add the pasta to the sauce and toss, adding some more of the lobster cooking water to flavor and thin the sauce slightly if desired. Transfer to a large shallow bowl, top with the breadcrumbs. Serve immediately.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

PASTA WITH ANCHOVIES AND BREADCRUMBS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil. While the water is heating, remove the crusts from the bread, if you like, and tear or cut it into cubes.
• Put bread cubes, garlic, and 1/4 teaspoon of kosher salt in a food processor and pulse to make coarse breadcrumbs. You should have about 2 cups of crumbs, a bit more if the crusts are not removed.
• Heat the 3 tablespoons of the oil in a large Dutch oven or other heavy-duty pot over medium heat. When the oil shimmers, add the breadcrumbs. Cook, stirring frequently, until the crumbs are lightly brown and crisp, about 5 to 12 minutes, depending on the moisture in the bread.
• Transfer the breadcrumbs to a bowl, toss with lemon zest, if using, and set aside.
• Meanwhile, cook the pasta according to al dente according to package instructions, reserving 1/2 cup of the pasta water. Drain the pasta and set aside.
• Wipe out the pot used for the breadcrumbs. Add 3 tablespoons of the oil over medium heat until it shimmers. Add the halved garlic cloves and cook until lightly brown, about 2 minutes.
• Remove and discard the garlic pieces. Add the anchovies and crushed red pepper to the garlic-flavored oil and cook for 1 minute longer. Add the lemon juice, if using.
• Add the pasta to the pot and toss, cooking, until warmed through. Add some cooking water to loosen the mixture as needed. Taste and adjust the seasonings with salt and more crushed red pepper flakes, if desired.
• Plate the pasta in wide, shallow pasta bowls and top with a generous amount of garlic breadcrumbs. Garnish with chopped parsley and Parmesan cheese, if using. Serve with lemon wedges, if desired.

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS

Steps:

• Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

SPAGHETTI WITH ANCHOVIES, OLIVES, AND TOASTED BREAD CRUMBS

Steps:

• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
• Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs. Finely chop onion. Mince garlic. Rinse anchovies and pat dry. In a sieve rinse and drain peppers and olives. Cut peppers into 1‚-inch-long strips and quarter olives.
• In a deep 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir in bread crumbs. Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool. Wipe skillet clean.
• In skillet heat remaining 4 tablespoons oil over moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges. Remove skillet from heat and add garlic and anchovies. Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes. Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons. Remove skillet from heat and stir in peppers, olives, and 1/4 cup parsley.
• Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/2 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and serve remaining bread crumbs on the side.

PASTA WITH SPICY ANCHOVY SAUCE AND DILL BREAD CRUMBS

Steps:

• Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook bread crumbs, stirring constantly, until deep golden and crisp, 6 to 8 minutes.
• Transfer bread crumbs to a bowl and toss with dill and 1/4 teaspoon each of salt and black pepper.
• Wipe out skillet, then cook onions with 1/4 teaspoon salt in remaining 1/2 cup oil over medium heat, stirring frequently, until very soft, 12 to 15 minutes. Add anchovies and cook, mashing anchovies into onions, until dissolved.
• Meanwhile, cook bucatini in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
• Stir red-pepper flakes and reserved water into anchovy sauce, then add pasta and toss to combine. Add about half of bread crumbs and toss to coat. Serve sprinkled with remaining bread crumbs.

PASTA WITH ANCHOVIES AND BREAD CRUMBS

Steps:

• In a large heavy skillet over low heat, heat 1 tablespoon of the olive oil. Add the bread crumbs, and stir constantly until they are toasted and golden brown. Transfer to a small serving bowl, and set aside.
• In a medium skillet over medium heat, combine 1/3 cup of the olive oil with the garlic cloves. Saute until lightly browned. Remove and discard the garlic. Add the tomato extract and 1 cup of warm water. Stir until the extract is dissolved. Reduce heat to low, and simmer for 10 minutes. Set aside.
• Fill a large pot 3/4 full of water; salt lightly and bring to a boil. Add the spaghetti, and cook until al dente, 7 to 9 minutes. While the spaghetti is cooking, select a skillet large enough to fit over the top of the pot. Using the skillet as a double boiler, combine the anchovies and remaining 1/2 tablespoon of olive oil. Place the pan on top of the spaghetti pot, and stir the anchovies until they are dissolved and creamy. Remove the skillet and, using a rubber spatula, scrape the anchovies into the tomato mixture. Simmer together for 2 minutes.
• Reserve 1 cup of the spaghetti cooking water, and set it aside. Place the spaghetti in a large serving bowl, and top with the tomato sauce. Mix thoroughly, adding a little of the reserved liquid if necessary. Sprinkle with the parsley and some of the bread crumbs. Serve immediately, passing the remaining bread crumbs on the side.

ANCHOVY PASTA WITH GARLIC BREADCRUMBS

Steps:

• Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
• Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
• Divide pasta among bowls. Top with remaining breadcrumb mixture.