400/450 g fusilli
10/12 clean anchovies, boned and trimmed of the head by the fishmonger
1 clove of garlic
1 bunch of parsley
Extra virgin olive oil, bread crumbs, salt and to taste
Recommended wine: Prosecco D.O.C. Spumante Extra Dry Gujot
Wash and dry the anchovies, cut them in half with a sharp knife. Peel the garlic and cut into small pieces. Wash the parsley and splintered, then chop them together and then pass them in a saucepan with a few tablespoons of oil; reheat over low heat for a few minutes. Add the chopped anchovies and mix with a wooden spoon and raise over medium heat. Combine also two / three tablespoons of bread crumbs, stir and continue to cook for a quarter of an hour, little salt. Meanwhile, cook the pasta in salted water, drain them and pass them into a bowl kept warm with anchovy sauce, mixing everything well before serving.