![](/media/jdzp0lvr/stemmari_pinot-grigio-doc.png?rmode=min&width=300&height=1200&quality=80&format=webp&rnd=133652492164000000)
Spaghetti with anchovies
Try it with :
Pinot Grigio, Stemmari
![](/media/q0fnxi2g/spaghetti-alle-acciughe.png?width=800&height=600&quality=80&format=webp&rnd=133501344992200000)
Spaghetti with anchovies
![](/media/q0fnxi2g/spaghetti-alle-acciughe.png?width=800&height=600&quality=80&format=webp&rnd=133501344992200000)
![](/media/jdzp0lvr/stemmari_pinot-grigio-doc.png?rmode=min&width=150&height=600&quality=80&format=webp&rnd=133652492164000000)
Try it with :
Pinot Grigio, Stemmari
Ingredients
Ingredients for 4 servings:14 oz. spaghetti
8 anchovy filets packed in oil
7 oz. leek (the white part)
zest from half a lemon
3.5 oz. toasted and crushed almonds
1 clove garlic
parsley
extra virgin olive oil
salt and pepper
Preparation
Finely mince leeks and cook slowly with 1 Tbsp. of extra virgin olive oil, 2 Tbsp. of water and garlic clove. When the leek has reached a creamy consistency, remove the garlic. Add anchovies split in half, lemon zest and saltand pepper. Toss with pasta cooked al dente. Plate and top with a generous helping of crushed almonds, minced parsley and remaining lemon zest.