Spaghetti with garlicky bread crumbs and anchovies from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • mfto on July 03, 2016

    This is an easy, quick, and delicious pasta dish. I didn't have homemade breadcrumbs so used panko crumbs which are suggested as a substitution. I was cooking for Two and have no idea if my small can had 6 anchovies. I used the optional fish sauce (three crabs) which I hoped would make up for my cheap can of anchovies. I used a new hot sauce that I just bought, Tapatio Salsa Picante Hot Sauce, and it was good. I did use parsley but next time might try basil. My husband really liked this dish and so did I. Be sure to serve lemon wedges on the side. With a tossed salad, this was a good summer meal. If you have time, watch Melissa Clark's video.

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