180g of spaghetti
3 garlic cloves
3 anchovy fillets (salt-cured, olive oil-packed)
3 tsp Aglio e Oglio Herb Blend
50g almond crackers (or bread)
Extra-virgin olive oil
Coarse sea salt
Finely chop 1 clove of garlic. Add 3 tablespoons of extra-virgin olive oil to a non-stick pan. Add the chopped garlic and the other 2 cloves of garlic to the pan. Simmer the garlic cloves until they become golden. Add the anchovy fillets and 3 teaspoons of Aglio e Oglio Herb Blend to the pan and simmer all together. Once the ingredients are all mixed turn off the heat.
Blend the almond crackers until they look like fine breadcrumbs, and toast in a non-stick pan with a teaspoon of extra-virgin olive oil. Boil water in a pot; once boiling add 1 tbsp of coarse sea salt and then add the pasta. Cook for 2-3 mins less than the time recommended on the box to have it al dente. Drain the pasta reserving a tablespoon of cooking water.Combine the pasta, water and all the ingredients in the pan until it’s fully mixed. Plate to a dish, add some toasted crumbs on top and drizzle some extra-virgin olive oil.