Spaghetti with Anchovies, Pine Nuts and Raisins
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.
Kosher salt and ground black pepper
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