- Dried Red Chillies
- Herring Fillets (You can also use anchovies)
- Lemon Juice
- Olive Oil
- Bread crumbs
- Salt & Pepper
Bring a pot of water to boil; add some salt and a splash of olive oil and then throw in the spaghetti, cook as per instructions given for al dente.
For the pangritata, put olive oil in a hot pan. Add garlic, thyme leaves and bread crumbs and begin to toast. Stir for a couple of minutes till the breadcrumbs are golden and crispy. Season it with salt and pepper and drain it on to a paper napkin.
In a pan (you can use the same pan just wipe it off before you use it) add some olive oil and garlic. As the garlic begins to soften add the herring fillets over the top. After a minute or so squeeze in the lemon juice and throw in the dried red chilies.
Toss in the drained spaghetti and coat it in the sauce. Taste and see if you need to add more lemon juice or seasoning.
Serve it with a generous sprinkling of pangritata.