Vermicelli with fresh anchovies
Restaurant Gatto Nero Burano


Ingredients (serves 6)
400 gm. fresh anchovies
1 clove of garlic
1 shallot
5 Pacchino cherry tomatoes
chili to taste
1 glass of Prosecco wine
extra virgin olive oil
parsley


Preparation
Lightly sauté the thinly sliced shallot and garlic with the oil in a frying pan. Add the cherry tomatoes and the Prosecco and salt to taste. Cook the spaghetti al dente, add to the pan and sprinkle with grated pecorino cheese, chili and parsley. Serve hot.



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