Pasta with Anchovies and Panettone Crumble




  1. Clean the anchovies by removing the head and open them by removing the bone.
  2. Heat a non-stick pan with a knob of butter, as soon as it is hot add the anchovies from the skin side, and cook them for a few seconds on both sides, once ready remove them from the heat and set aside.
  3. Coarsely cut a slice of panettone and brown it on a non-stick pan. As soon as it begins to brown, add a teaspoon of melted butter so that it remains shiny and crunchy.
  4. Prepare a sauté over low heat with garlic, oil, 1 tablespoon of anchovy sauce, chilli pepper and a parsley stalk that you will remove when ready.
  5. Drain the pasta at least 5 minutes before the end of cooking and continue cooking in the pan together with the cooking water added a little at a time. When creaming the pasta, lower the heat, add a few anchovy fillets, the panettone crumble, dill and parsley previously chopped.
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