Pasta with Anchovies, Ricotta Cream and Grissini Crunch

Method

1. Peel and slice the garlic cloves; if the garlic has started to sprout, remove the green germ to make it milder.
2. Separate the parsley leaves from the stems. Finely chop the stems and roughly chop the leaves.
3. Heat a generous amount of extra virgin olive oil in a large pan over medium heat. Add the sliced garlic and parsley stems. Cook gently until fragrant, but do not burn the garlic.
4. If desired, add a small piece of fresh chili pepper (peperoncino) to the pan.
5. Cook the pasta (half a pack of mezzi paccheri or similar shape) in a large pot of salted boiling water until al dente (about 12–14 minutes). Reserve a cup of pasta water before draining.
6. While the pasta cooks, prepare the ricotta cream: in a bowl, combine the goat ricotta with a splash of hot pasta water and a pinch of black pepper. Stir until smooth and creamy.
7. Open a tin of Cantabrian anchovies in oil. Carefully remove 12 fillets and add them to the pan with the garlic and chili. Let them melt into the oil, stirring gently.
8. Add a few sun-dried tomatoes (pomodori secchi sott'olio) cut in half to the pan. Stir to combine and heat through.
9. Drain the pasta al dente and transfer it directly to the pan with the anchovy-tomato mixture. Toss well over medium heat, adding a little pasta water if needed to make the sauce coat the pasta.
10. Remove the pan from the heat. Add the ricotta cream and toss again until the pasta is evenly coated.
11. Plate the pasta. Crumble a few grissini (breadsticks) over the top for crunch, and finish with a sprinkle of fresh parsley leaves and a drizzle of extra virgin olive oil.