Pasta with Girolles, Anchovy, & Crispy Breadcrumbs
Drogo
These classic flavours come together beautifully in this girolles pasta recipe. Earthy, delicate girolle mushrooms are paired with salty anchovies, garlic and pasta to create a deeply savoury and satisfying dish. The sauce becomes wonderfully creamy as starchy pasta water emulsifies with the mushrooms and anchovies, without the need for heavy cream.
This mushroom and anchovy pasta is finished with golden crispy breadcrumbs, adding a delicious contrast to the silky sauce and tender girolles. Simple ingredients, bold flavours and plenty of texture make this girolle pasta an elegant yet easy seasonal dish.
Ingredients
- 250g pasta, such as orechiette
- 250g girolles
- 2 cloves garlic, crushed or finely grated
- Large pinch chilli flakes
- 5 anchovy fillets packed in oil
- Handful parsley leaves, chopped
- 50g panko breadcrumbs
- Splash white wine
Directions
Step 1, Heat a frying pan and add the oil from the tin of anchovies. If this is less than 3 tablespoons, add another splash of olive oil.
Step 2, Fry the panko crumbs in the anchovy oil until they are golden, then drain on kitchen paper and set aside.
Step 3, Cook the pasta in boiling salted water until al dente.
Step 4, Heat some more olive oil in the same pan and gently cook the anchovies and garlic. Add the mushrooms and cook without stirring until they’ve taken on some colour.
Step 5, Stir the mushrooms and add the splash of white wine. Allow this to bubble down, then season with salt and pepper.
Step 6, Add the pasta and a ladleful of the pasta water, and stir until you have a creamy sauce.
Step 7, Garnish with the parsley, and serve.
Ingredients you'll need
