The Tinned Fish 25 · No. 21 of 25

  1. Anchovy Fillets in Secret Spicy Sauce from Rizzoli Emanuelli No.21Photo: Lucciola NYC

    Anchovies and small fish · France and Italy

    Anchovy Fillets in Secret Spicy Sauce

    From Rizzoli Emanuelli · Parma, Italy

    In spicy sauce●●Spicy$8.99 a tin

    Italy's oldest anchovy producer, in Parma. The golden tin of anchovies in a spicy tomato sauce is a family recipe they've never published.

    Every Italian aunt has a golden tin of these. Spicy, saucy, perfect on hot bread.

    Eat it withSpaghettiHot bread and butterStracciatella
    Order from Lucciola NYC ↗

    Rizzoli Emanuelli doesn't sell this tin direct here, so the button goes to Lucciola NYC, a shop that carries it.

    Chef's quick recipe

    Spaghetti with spicy anchovies and breadcrumbs

    20 min · 2 servings · The anchovies melt into a sauce; toasted breadcrumbs, the poor man's parmesan, add crunch.

    Save to my recipes

    You need

    • 1 tin Rizzoli anchovies in spicy sauce (about 3 oz / 90 g)
    • 6 oz (170 g) spaghetti
    • Salt
    • 3 tbsp olive oil
    • ⅓ cup (25 g) coarse breadcrumbs
    • 2 garlic cloves, sliced
    • Zest of ½ lemon
    • 3 tbsp chopped parsley

    How to make it

    1. Toast the breadcrumbs in 1 tbsp olive oil in a wide pan over medium heat, stirring, until golden, 3 to 4 minutes. Tip out and wipe the pan.
    2. Cook the spaghetti in lightly salted water (the anchovies are salty) until al dente; save 1 cup of water.
    3. Warm the rest of the oil with the garlic over medium-low for 2 minutes. Add the anchovies and their sauce and stir until they melt, about 2 minutes.
    4. Add the pasta and ½ cup of water and toss until glossy.
    5. Off the heat, add lemon zest and parsley. Serve topped with the breadcrumbs.

    Chef's own recipe, in our words, built around the tin. It isn't Rizzoli Emanuelli's.

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How to buy a good tin. Look for the fish named on the front (sardines, not "fish"), olive oil rather than "vegetable oil", and a cannery's name and town on the back.

Keep it. Most tins last years in a cool cupboard, and sardines in oil get better with a year or two. Anchovies are the exception: keep them in the fridge.

Serve it. Warm oily fish a little (stand the closed tin in hot tap water for 5 minutes). Chill shellfish in escabeche for 10 minutes. Always keep the oil: it's the sauce.

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Rizzoli Emanuelli didn't pay to be here. Order goes straight to Lucciola NYC. The recipe is Chef's own, in our words.

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