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Bucatini, mushrooms and anchovies



Ingredients for 4: bucatini 400 g, 300 g fresh mushrooms (or dried g 20), 6 or 7
salted anchovies, bread crumbs, parsley, garlic, olive oil, salt, pepper
After cleaning the mushrooms, slice them, cook them with oil, a spoonful of water and a little salt and

when they are boiled, chop them with the crescent. Rinse, clean, dry and crush the anchovies in a mortar

. Break the pasta in 3 or 4 pieces and boil until al dente. In a fry pan with a

po'd'olio 1 or 2 crushed garlic cloves and remove them as soon as brown. Combine the chopped mushrooms, anchovies pounded the

, a ladle of pasta water, cook over low heat for 5 minutes and

keep everything warm. Season the pasta with the sauce of anchovies and mushrooms, add parsley

chopped fresh ground pepper. Put the pasta in a baking dish mixed with the sauce, cover

with a generous layer of breadcrumbs fried in oil and bake at 220 ° for 5 minutes or
until it forms a crust. If using dried mushrooms, keep them in hot water for twenty minutes
. Do not salt the pasta too. You can add capers and black olives pitted and,
for the sweet tooth layers of pepper baked and peeled.