Trenette alla Carrettiera

Preparation:

Preparation: Put a pan on the fire with 4 tablespoons of oil, 3 cloves of garlic crushed with the special tool, and 5 chopped anchovies; mash them with a fork and mix them to make them fall apart. Deglaze with half a glass of dry white wine and add the chilli pepper. Meanwhile, cook the trenette in plenty of not too salty water. Meanwhile, in a non-stick pan, brown the breadcrumbs with the Parmesan cheese. Drain the trenette, pour them into the pan with the - anchovy sauce and sauté them for a few moments, possibly wetting them with a ladle of the cooking water; serve them very hot with the browned breadcrumbs and the cheese.