Espaguetis con anchoas, pasas, piñones y polvo de panettone de Málaga con hierbas secas

Ingredients for 4 people

280 g spaghetti

50 g grated Parmesan cheese

30 g butter

fresh fennel

For the anchovy and raisin dressing.

150 g anchovies in oil

80 g extra virgin olive oil

80 g Corinthian raisins

40 g toasted pine nuts

1 clove of pink garlic

rum

For the dried herb panettone powder.

100 g Malaga Motta Panettone

40 g extra virgin olive oil

1 g dried thyme

1 g dried chives

1 g dried marjoram

1 crushed pink garlic clove

Procedure

For the anchovy and raisin dressing.

Soak the raisins in a small glass of rum, then squeeze them well.

Pour the oil into a large pan and sauté the crushed garlic in its skin, then remove it and add the anchovies, melting them over medium heat. Add the raisins and pine nuts and cook for a minute, stirring.

For the Panettone Malaga Motta powder.

Dry the panettone in the oven at 90°C for 1 hour, then chop it coarsely.

Heat the oil in a pan, sauté the garlic, then remove it and add the panettone powder and herbs, stirring over high heat until the panettone is golden brown. Let the panettone powder cool on paper towels to absorb the excess oil.

For the pasta and plating

Cook the pasta al dente in salted water, then drain it, reserving a ladle of the cooking water.

Add the pasta to the anchovy and raisin sauce and season, adding the reserved cooking water. Stir in the cold, diced butter and grated Parmigiano Reggiano. Divide the spaghetti into nests and serve, drizzle with the sauce, and garnish with Motta Malaga Panettone powder and fresh fennel.