Anchovy paste brightens and lengthens the depth of flavors. This is a simple, easy and quick dish--great for a busy weekday night! You can opt to leave out the bread crumbs, but we like the contrast in texture they provide.

Preparation time 20 minutes

Difficulty Easy

Serves 4-6 for a main course, 8-10 for a side dish

Ingredients

• 1 lb Whole Wheat Spaghetti
• 2 tsp neutral cooking oil
• 6-8 cloves Garlic, peeled and minced
• 1/4 dry White Wine
• 3 Tbsp Anchovy Paste (or 6 anchovy filets, finely chopped)
• 1/3 High Quality Extra Virgin Olive Oil
• 2 tsp Red Chile Flakes
• 2/3 Cup Italian (flat leaf) Parsley, chopped
• 1/2 Cup Toasted Bread Crumbs
• Sea Salt and freshly cracked Pepper

Preparation

• In a 4-5 quart pot, bring salted water to a boil (use 1 tsp of salt for every quart of water) and cook spaghetti according to package (usually about 5-6 minutes).
• While spaghetti is cooking, heat 2 tsp cooking oil in Saute pan. Saute garlic. When light brown, add wine and reduce heat to low. Add anchovy paste and stir until incorporated with garlic (about 20 seconds) Turn off heat and add olive oil and chili flakes.
• Drain Pasta and return to pot. Toss with garlic mixture and parsley.
• To serve, divide onto 4 plates or place in large serving bowl and top with bread crumbs. Serve with extra olive oil, chili flakes, salt and pepper on the side.

Great with a big green salad and a loaf of crusty bread!