Ingredients
- Spaghettoni 180 gr
- Fresh ricotta 100 g
- Almonds 40 g
- Anchovy fillets in oil 4
- Garlic 1 clove
- Pepper
- Salt
Procedure
Toast the almonds in a pan.
Sauté a clove of garlic in extra virgin olive oil with two anchovy fillets, add the spaghetti when it's 3/4 cooked, and continue cooking, adding a little of the cooking water at a time as the pasta absorbs it. Finally, stir in the ricotta to combine.
Plate the spaghettoni, decorating with toasted almonds and anchovy fillets.
