Squid Ink Pasta with Toasted Bread Crumbs and Anchovies
- 1 pound Squid Ink pasta
- 6 tablespoons olive oil
- 1/4 cup golden raisins, minced
- 4 anchovy fillets
- 1 clove garlic, minced to paste
- Scant 1/2 cup breadcrumbs
- Zest of one lemon
- Pinch red pepper flakes
- Sea salt and freshly ground black pepper to taste
Bring a large pot of water to a boil. Salt well and cook pasta according to package instructions. Meanwhile, heat 2 tablespoons olive oil in a large skillet over a medium flame. Add golden raisins and cook just a minute or so until golden. Add anchovies and cook another minute - breaking up the fillets with the back of a spatula. Add garlic and cook just until fragrant. Scape mixture from skillet into a small bowl and set aside. Return skillet to flame and add another 2 tablespoons olive oil. Add breadcrumbs, lemon zest and red pepper flakes. Cook until golden and crisp, about 2 minutes. Return raisins mixture to skillet, stir well to combine and spoon over hot drained pasta. Add remaining 2 tablespoons olive oil and toss well. Adjust seasoning with salt and pepper and serve immediately.