Anchovy and mushroom bucatini

Soften the dried mushrooms by completely soaking them in lukewarm water for 20 minutes. When soft, put a frying pan on medium heat with half of the oil. When the oil is hot, add the mushrooms lightly squeezed of the soaking water, then season with salt and pepper. Add water, if needed, and cook on low heat for 10 minutes. Once ready, pour the mushrooms in a mixer and clean the frying pan with a soft scraper. Blend until obtaining a thick sauce. If needed, add some of the mushroom cooking liquid, then adjust the salt and pepper.

Use the same pan as before and put it on the heat with the rest of the oil. When hot, sauté the crushed garlic and remove it as soon as it turns golden. Add the anchovies washed, desalted and finely chopped. As they melt, add the mushroom cream and the cooking liquid. Cook on high heat, stirring for a minute, then remove. Salt and pepper, if needed, and keep warm. Add the chopped parsley at the last minute.

Sauté the soft part of a bread loaf in a pan or brown it inside the oven with one tbsp of extra virgin olive oil. When toasted, remove it. Raise the oven temperature to 200° C/400° F.

In the meantime, cook the pasta in abundant boiling salted water. Cook 1 minute less than the instructions on the pasta box, then drain. Dress with the sauce previously prepared. Blend well.

For each portion, roll the Bucatini in the shape of a bird nest and lay the nests on a baking sheet lined with oven paper. Sprinkle the nests with breadcrumbs, put them in a heated oven at 200° C/400° F or grill the pasta nests for 3–4 minutes. Serve immediately.