Pasta with asparagus and anchovies

Asparagus has a pleasant bitter aftertaste and is suitable for salads, omelettes, grilled fish, and even pasta.

Materials:

200 gr. spaghetti
Two tsp. of extra virgin olive oil
Two large cloves of garlic, thinly sliced
Eight anchovy fillets, chopped
One pinch of Bukovo
200 gr. asparagus, bite-sized
125 ml dry white wine
40 gr. Parmesan cheese, grated

For the crumble

Two slices of stale bread cut into pieces
2 tsp. fennel seed
Two tsp. of extra virgin olive oil

Procedure

Step 1

Crumble: Pulse the bread and fennel seeds in a food processor or mortar, along with a pinch of salt, until you have breadcrumbs. Heat the olive oil in a non-stick pan, add the breadcrumbs and cook over medium heat, stirring regularly, until the mixture turns golden brown and becomes really crispy. Leave it aside.

Pasta: Boil the pasta in a large pot of salted boiling water until al dente, then drain, reserving some of the cooking water.

Step 2

In the meantime, heat the olive oil in a separate pan and sauté the garlic, anchovies and bukovo for 1-2 minutes or until the anchovies melt. Add the asparagus and continue cooking for 2 minutes. Then add the wine and simmer for 2-3 minutes or until the asparagus is cooked.

Step 3

Add the pasta to the pan with the asparagus, then the Parmesan, and mix very well, adding a little of the pasta's boiling water to prevent sticking. Season with freshly ground black pepper. Divide into plates and top with crispy breadcrumbs.

Giorgos Dimitrakopoulos is a columnist for Olive Magazine. Translated by Paul Antonopoulos. 

READ MORE: Bucatini with prawns, cherry tomatoes and basil.