Spaghetti with Marinated Anchovies, Cherry Tomatoes and Breadcrumbs

Method

1. Clean the anchovies: remove head, guts, and central spine. Pat dry with a paper towel.
2. Place the cleaned anchovies in a freezer-safe container lined with parchment paper. Freeze for at least 3 days to kill any parasites (if not using previously frozen fish).
3. Prepare the marinade: in a bowl, combine extra virgin olive oil, lemon juice, thinly sliced garlic, a pinch of salt, dried oregano, and a drizzle of colatura di alici (anchovy sauce). Mix gently.
4. Add the thawed anchovies to the marinade. Ensure they are fully coated. Let them marinate for about 30 minutes at room temperature.
5. Meanwhile, prepare the breadcrumbs: take a piece of frisella (or dry bread) and crush it into coarse crumbs. In a pan, heat a little oil with a small clove of garlic and some parsley. Add the breadcrumbs and toast until golden and fragrant. Set aside.
6. Cook the spaghetti (preferably spaghettoni from Gragnano IGP) in a large pot of abundantly salted boiling water until al dente (about 11 minutes).
7. While the pasta cooks, prepare the sauce base: in a large pan, heat some extra virgin olive oil with a clove of garlic and a strip of lemon zest. Gently cook until the garlic is golden but not burnt. Remove the garlic and lemon zest.
8. Add a ladle of pasta cooking water to the pan to create a light emulsion. Keep the heat low.
9. When the pasta is ready, drain it directly into the pan with the sauce. Toss well to coat.
10. Cut the marinated anchovies into small pieces (keeping some whole for decoration) and add them to the pan. Toss gently.
11. Add the cherry tomatoes (left raw) and a handful of chopped fresh parsley. Toss quickly.
12. Serve immediately, topping each portion with the toasted breadcrumbs and a sprinkle of fresh lemon zest.
13. Optionally, drizzle a few drops of colatura di alici at the end for extra flavor.