Spaghetti anchovy and lime
11.5 oz Barilla Spaghetti N.5
1.7 fl oz extra virgin olive oil
1.5 oz anchovies, desalted
1 clove garlic
1 handful of the soft part of the bread
Chili to taste
1 tbsp chopped parsley
Cut the garlic in thin slices and sauté until golden in a pan with extra virgin olive oil and the chili.
When ready, add the anchovies finely chopped and let them melt.
Add the soft part of the bread and toast lightly.
In the meantime, boil the pasta in boiling salted water for the cooking time shown on the pack, drain when al dente.
Dress the pasta with the sauce, top with a sprinkle of chopped parsley and the grated lime zest.
Toss and serve.