February 4, 2026
Garlicky Greens Spaghetti with Anchovy Breadcrumbs
Garlicky Greens Spaghetti with Anchovy Breadcrumbs
A quietly indulgent, everyday pasta. Fibre-rich greens form the base, wholewheat spaghetti provides steady energy, and anchovy breadcrumbs add deep savoury flavour without heaviness. Comforting, balanced and deeply satisfying.
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Ingredients
Pasta & Greens
- 400 g wholewheat or high-fibre spaghetti
- 2 garlic cloves thinly sliced
- ¼–½ tsp chilli flakes to taste
- 150 g cooked Brussels sprouts thinly sliced
- 2 cups fresh spinach roughly chopped
- 2 celery sticks finely sliced
Anchovy Breadcrumbs
- 100 g stale wholegrain sourdough or ciabatta
- 4 Cantabrian anchovy fillets finely chopped
- ½ tsp chilli flakes
- 2 tbsp extra virgin olive oil
To Finish
- Extra virgin olive oil to drizzle
- Freshly ground black pepper
Instructions
Make the anchovy breadcrumbs
- Blitz the bread into coarse crumbs. Heat the olive oil in a frying pan over medium heat. Add the anchovies and break them down with a spoon until they melt into the oil. Stir in the chilli flakes and breadcrumbs, cooking until golden and crisp. Set aside.
Cook the pasta
- Bring a large pan of well-salted water to the boil. Cook the spaghetti until al dente. Reserve ½ cup of the cooking water, then drain.
Sauté the greens
- Heat 1–2 tbsp olive oil in a wide pan over low–medium heat. Add the garlic and chilli flakes and gently sizzle for 1 minute until fragrant. Add the Brussels sprouts, celery and spinach, tossing for 2–3 minutes until just wilted and vibrant.
Combine
- Add the drained spaghetti to the pan with the greens. Toss over medium heat, adding a splash of reserved pasta water to loosen and lightly coat everything.
Serve
- Divide between bowls. Finish with a generous sprinkle of anchovy breadcrumbs, a drizzle of olive oil and freshly ground black pepper.
- Big flavour, smart balance, no excess.
- This is comfort food, refined — indulgent in taste, lighter in feel.