Zutaten
- 400g Taglierini d’Alba
- 100g alpine butter
- 60g breadcrumbs
- 30g anchovies
- 4 garlic cloves
Vorbereitung des Rezepts
1
Crush the 4 garlic cloves and sauté them gently in a pan with the butter over low heat. Add the Casa Rinaldi anchovies and cook until they melt.
2
Toast the breadcrumbs in a pan over low heat with a drizzle of olive oil.
3
Cook the Casa Rinaldi Taglierini in boiling salted water.
4
Drain the pasta, reserving a cup of its cooking water, and add the Taglierini to the pan with the butter and anchovies.
Toss the pasta, adding a ladle of its cooking water, for about one minute.
5
When the sauce becomes creamy, plate the pasta on a flat dish and finish with the toasted breadcrumbs.
