Spaghettoni with Anchovy, Pistachios, and Candied Lemon

To prepare spaghettoni with anchovy sauce, pistachios, and candied lemon, start with the latter. Wash the lemons and peel them using a potato peeler, avoiding the white part 1. Now, with a knife, cut the peel into thin strips 2, aiming for uniform thickness and length 3.

In a saucepan, pour water, sugar 4, and salt 5. Bring to a boil to dissolve the sugar and salt completely 6.

Once the syrup comes to a boil, add the lemon peels 7 and let them simmer for about 8-9 minutes 8. Drain on a cloth 9 and place in the refrigerator.

Now prepare the crispy bread. Pour the stale bread into a mixer 10 and blend until you get coarse crumbs 11. In a pan, add a drizzle of oil, a clove of garlic, rosemary, sage, dried chili pepper, and bay leaf 12.

Let it infuse on the stove for a couple of minutes; once the garlic starts to color, add the bread crumbs 13. Stir until the bread is golden brown 14 and once ready, transfer it to a tray with paper towels to remove excess oil 15. Once the bread has cooled, remove the herbs.

In a bowl, pour the oil and anchovy sauce 16. Add a pinch of chili pepper and mix with a spoon 17, then add the roughly chopped toasted pistachios 18.

Emulsify everything well 19. Cook the spaghettoni al dente in unsalted boiling water 20. Drain them with tongs and transfer them directly into the sauce 21.

Stir to mix the pasta, adding a ladle of cooking water if necessary 22 23. Plate the spaghetti by creating a nest 24.

Finish the dish with crispy bread 25 and zest 26. Serve immediately the spaghettoni with anchovy sauce, pistachios, and candied lemon!