Pasta with Girolles, Anchovy, and Crispy Breadcrumbs
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Feeds 2 - 3 people 
Prep time 10m
Cook time 15m
Description
These are classic flavours for a reason! Salty anchovies and garlic are a perfect match for girolle mushrooms in this pasta dish that is made creamy using starchy pasta water to emulsify the sauce. The crispy crumbs add another dimension to the dish.
- 250g pasta, such as orechiette
- 250g girolles
- 2 cloves garlic, crushed or finely grated
- Large pinch chilli flakes
- 5 anchovy fillets packed in oil
- Handful parsley leaves, chopped
- 50g panko breadcrumbs
- Splash white wine
- Heat a frying pan and add the oil from the tin of anchovies. If this is less than 3 tablespoons, add another splash of olive oil.
- Fry the panko crumbs in the anchovy oil until they are golden, then drain on kitchen paper and set aside.
- Cook the pasta in boiling salted water until al dente.
- Heat some more olive oil in the same pan and gently cook the anchovies and garlic. Add the mushrooms and cook without stirring until they’ve taken on some colour.
- Stir the mushrooms and add the splash of white wine. Allow this to bubble down, then season with salt and pepper.
- Add the pasta and a ladleful of the pasta water, and stir until you have a creamy sauce.
- Garnish with the parsley, and serve.
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