Spaghetti With Anchovies And Oranges

Show: Chef At Large 3   Chef: Michael Smith   Category: Main Course

Yields: 4 servings  

Ingredients

454 grams or 1 pound spaghetti, fresh or imported from Italy
10 anchovies filets in olive oil
2 tablespoons Italian or flat leaf parsley, chopped
2 oranges, segmented
1 tablespoon unsalted butter
1/2 cup fine breadcrumbs
2 tablespoons finely minced onion
1 teaspoon finely minced garlic

Method

Bring a large pot of salted water to the boil. Add the pasta and cook until al dante.

Meanwhile place anchovies, onion, garlic, butter and 2 tablespoons of the olive oil in which the anchovies were marinating in a sauté pan.

Sauté over a low heat until anchovies start to dissolve then add oranges, just warming them through. This will take no longer than six to eight minutes.

Add the cooked spaghetti to the sauté pan.

Add the parsley and breadcrumbs and toss gently. Season to taste with salt and pepper.

Divide evenly between four plates.

Sprinkle with a touch of parsley and lightly drizzle with extra virgin olive oil.