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Fresh herbs and nuts brighten a trio of Sicilian pastas that are ready in minutes

Spaghetti with Anchovies, Pine Nuts and Raisins

30 minutes

This pasta dish features the classic Sicilian flavor combination of savory, sweet and sour, while getting richness from a handful of pine nuts. Toasted breadcrumbs, sprinkled on just before serving, cling to the strands of pasta and provide pleasant crispness. We preferred fluffy panko breadcrumbs over regular powder-fine breadcrumbs, but crushing or chopping the panko before toasting ensured better blending with the pasta. Crush the panko in a zip-close plastic bag with a meat pounder or rolling pin, or simply chop it with a chef's knife on a cutting board. To be extra efficient, pile the pine nuts, raisins and garlic together on the cutting board and chop them all at once.

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