Spaghetti With Mollica

Preparation:

Preparation: Desalt and bone the anchovies, desalt the capers, pit the olives. In a saucepan, heat two tablespoons of oil, let the anchovies melt and then add a pinch of pepper, the capers and the pitted and halved olives. Grate the stale bread, mix it with half a clove of minced garlic and a pinch of salt. Season in a saucepan with a few tablespoons of oil. If you don't have stale bread at home, use breadcrumbs, but halving the indicated dose. Boil the spaghetti in plenty of lightly salted water, drain them al dente, season them with the sauce, mix slightly. Transfer them to the serving dish kept warm and sprinkle them with the mixture of flavored bread. Serve immediately. Accompanying wines: Cinque Terre DOC, Verdicchio Di Matelica DOC, Bianco D'Alcamo DOC.