Spaghetti with anchovy sauce

To prepare spaghetti with anchovy sauce, start with the sauce: remove the core from the garlic cloves 1 and let them cook over very low heat in the oil for 15 minutes 2; let them cool completely 3.

In a pitcher, pour the garlic cloves with their cooking oil 4, then add the anchovy sauce 5. Blend with an immersion blender 6.

You should obtain a smooth sauce 7. In the meantime, cook the whole wheat spaghetti al dente in boiling unsalted water 8. Prepare the bread crumbs: in a pan, add a splash of oil and the bread crumbs 9.

Pepper them 10 and toast the bread crumbs, stirring often to avoid burning them. Once golden, turn off the heat and set aside 11. Now cut the chili peppers in half, remove the stem and seeds 12.

Then finely chop them 13. In a pan, add a little oil, the chopped chili peppers, the wild fennel 14, and the zest of half a lemon 15.

Let it simmer for 1-2 minutes, then remove the fennel and lemon zest 16. Drain the spaghetti al dente 17 and transfer them to the pan with the seasoning 18.

Add a ladle of hot water and finish cooking 19. Off the heat, add the garlic and anchovy cream 20, then garnish with a few sprigs of wild fennel 21.

Serve by garnishing the dish with more sauce 22 and with the toasted bread crumbs 23. The spaghetti with anchovy sauce are ready to be served 24!