3 tbsp Ancient Organics Ghee
2 garlic cloves, finely chopped
1 ½ tbsp thyme, finely chopped
1 ½ tbsp rosemary, finely chopped
½ loaf stale bread
½ lb dried spaghetti
1 large onion, finely chopped
4 garlic cloves, finely sliced
2 tbsp Ancient Organics Ghee
2 fresh red chiles, finely chopped
16 anchovy fillets
2 fennel bulbs, finely chopped, tops reserved for garnish
1 tsp crushed red pepper
½ cup raisins
⅓ cup capers
½ cup pine nuts, toasted
1 cup flat leaf parsley, chopped
zest & juice 2 lemons
Remove crusts from the loaf of bread and process in a food processor until you get a fine crumb.
In a skillet, heat ghee with the chopped garlic and herbs.
Just as the garlic begins to turn golden, add the breadcrumbs and brown over low heat.
Season to taste and set aside.
Cook the spaghetti as instructed on the package until al dente.
Drain the pasta and reserve a cupful of the water.
In a large skillet cook the onion and garlic in the ghee until the onions have softened.
Add the fresh chiles and anchovy fillets, and cook for several minutes until the anchovies melt.
Add the fennel, crushed red pepper and raisins, and cook for 5 minutes longer.
Add capers, pine nuts and half of the parsley.
Season with salt and pepper and cook a minute longer.
Transfer the drained pasta into the skillet with a few spoonfuls of the reserved pasta water and combine all the ingredients thoroughly.
Add the fennel tops, the remainder of the parsley and the lemon juice and zest. Serve pasta topped with breadcrumbs.