Spaghetti with mussels and anchovy pangrattato

Spaghetti with mussels and anchovy pangrattato

(4) Rate it

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Italian for fried breadcrumbs, pangrattato adds flavour and crunch to this pasta meal.

Featured in
Spaghetti recipes, Pasta recipes


  • 150g-piece Italian crusty bread (such as pane di casa), crust removed, torn
  • 3 anchovy fillets, drained reserving oil
  • 60ml (1/4 cup) olive oil
  • 2 teaspoons finely grated lemon rind
  • 400g spaghetti
  • 2 x 250g punnets golden grape tomatoes
  • 2 garlic cloves, finely chopped
  • 1 large fresh red chilli, thinly sliced
  • 125ml (1/2 cup) dry white wine
  • 25 black mussels, scrubbed, debearded
  • 1/3 cup chopped fresh dill


  • Step 1
    Place the bread, anchovies and 1 teaspoon of the reserved oil in the bowl of a food processor and process until finely chopped.
  • Step 2
    Heat 2 tablespoons of olive oil in a large deep frying pan over medium heat. Add the bread mixture and cook, stirring, for 4 minutes or until golden. Transfer to a bowl. Stir in the lemon rind. Season with salt and pepper.
  • Step 3
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  • Step 4
    Meanwhile, heat remaining olive oil in a clean frying pan over medium-high heat. Add tomatoes and cook, stirring occasionally, for 6 minutes or until soft.
  • Step 5
    Add the garlic and chilli to the pan and cook, stirring, for 2 minutes. Use a wooden spoon to flatten tomatoes slightly. Add wine and mussels. Cover and cook for 2 minutes or until mussels open. Discard any unopened mussels. Season with salt and pepper.
  • Step 6
    Add the pasta and dill to the mussel mixture, and toss to combine. Divide among serving bowls. Top with the bread mixture to serve.

  • Low sugar


  • 3141 kj


  • 21g

    Fat Total

  • 4g

    Saturated Fat

  • 6g


  • 41g


  • 41mg


  • 1056.55mg


  • 5g

    Carbs (sugar)

  • 93g

    Carbs (total)

All nutrition values are per serve


Golden grape tomatoes: Gently crushed to release their flavour, golden grape tomatoes are the jewels in this easy seafood pasta dish.

  • Author: Gemma Purcell
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here