Mushroom and Anchovy Pasta
This mushroom and anchovy pasta is all about deep, savory flavor. The mushrooms are browned until deeply caramelized, then coated in a reduced sauce of anchovies, garlic, olive oil, and pasta water. Crispy toasted breadcrumbs add texture, with fresh parsley to finish. The anchovies melt into the sauce rather than dominating it, giving the mushrooms an incredible depth of flavor.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
2
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Ingredients
- 8 oz (225 g) spaghetti or linguine
- 12 oz (340 g) mushrooms, sliced
- 3 tablespoons extra virgin olive oil, divided
- 4 oil-packed anchovy fillets
- 3 cloves garlic, thinly sliced
- ⅓ cup (20 g) panko breadcrumbs
- ¼ cup chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
- Reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve 1 cup of pasta water.
- Toast the panko in 1 tablespoon olive oil until deep brown. Season with a pinch of salt and set aside.
- Heat the remaining oil in a large skillet over medium-high heat. Add the mushrooms and cook until deeply caramelized. Don't rush this.
- Lower the heat. Add the anchovies and garlic and cook until the anchovies dissolve and the garlic is fragrant.
- Add a splash of pasta water and let it reduce into a glossy sauce around the mushrooms.
- Add the pasta and toss, adding more pasta water as needed.
- Remove from the heat. Toss in the parsley. Taste before adding much salt.
- Serve with the toasted breadcrumbs on top.
Chef’s Notes
A handful of simple ingredients becomes a serious umami bomb if the mushrooms actually brown. This is the mushroom-and-breadcrumb cousin of the long-hot-pepper anchovy pasta, not a cream or Marsala mushroom sauce.
Equipment Used
- Large pot
- Large skillet
- Small skillet
- Tongs