Fettuccine with Anchovies, Currants and Pine Nuts

SICILY, Italy: Capricci di Sicilia

Capricci di Sicilia is the kind of unpretentious restaurant every visitor to Palermo dreams of: a family-run place where you can drink wine, talk, laugh and, of course, eat wonderful food. The restaurant specializes in Palermitan dishes, and its pastas are particularly good. Fettuccine with anchovies, currants and pine nuts is a classic, and the toasted breadcrumb topping offers a traditional Sicilian touch. Serve the pasta as a first course, followed by grilled fish and a salad.

Pasta with Anchovies, Currants and Pine Nuts

Instructions

Stir breadcrumbs in skillet over medium heat until golden, about 4 minutes.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 2 cups cooking liquid.

Heat oil in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Add anchovies, currants and pine nuts and sauté 3 minutes. Stir in tomato paste, then reserved pasta cooking liquid; simmer until sauce thickens slightly, about 6 minutes. Add pasta and toss to coat. Season pasta with salt and pepper. Transfer to platter. Sprinkle with breadcrumbs and crushed red pepper and serve.

—Coordinated by Stephanie Curtis; compiled by Anthony Head and Marcela Valladolid Rodriguez

(Clipping fragment at top of page, from a preceding recipe: "Let stand at room temperature at least 1 day and up to 1 week.")