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Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg served on a plate

Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try Diana Henry's ultimate storecupboard supper – combine smoked anchovies and garlicky chilli breadcrumbs with spaghetti, and top with a fried egg

Nutrition: Per serving
NutrientUnit
kcal581
fat22g
saturates4g
carbs71g
sugars3g
fibre4g
protein23g
salt1.7g
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Ingredients

  • 350g spaghetti
  • 5 tbsp extra virgin olive oil
  • 50g coarse white breadcrumbs
  • 2 small garlic cloves , finely chopped
  • ½ tsp chilli flakes
  • 2 tbsp flat-leaf parsley , very finely chopped
  • 4 large eggs
  • 12 smoked anchovies in oil, drained and chopped

Method

  • STEP 1

    Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.

  • STEP 2

    Meanwhile, heat 1½ tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.

  • STEP 3

    Wipe the pan clean, then heat another 1½ tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.

  • STEP 4

    Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.

Goes well with

Recipe from Good Food magazine, March 2020

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