Ingredients

• 350 g half-sleeve type pasta
• 150 g milk
• 150 g breadcrumbs
• 90 g anchovy fillets in oil
• 50 g butter
• 8 pcs garlic cloves
• chili powder
• dill
• extra virgin olive oil
• salt

For the recipe of half-sleeves with «bagna caôda and spicy crumbs, cut the garlic cloves in half and remove the central shoot (soul); boil them starting from cold water and drain them as soon as it reaches a boil. Repeat the operation 3 more times, so the garlic cloves will lose part of their pungent aroma becoming more delicate; at the end drain them and boil them again, this time in the milk, for about 20 minutes, until they are tender. Add the drained anchovies and butter to the milk and garlic; cook for a few minutes so that the anchovies break up: you will get a cream similar to bagna caôda. Toast the breadcrumbs in a pan with a pinch of salt and one of chilli, 2-3 tufts of dill and 2 tablespoons of oil. Boil the half sleeves, drain and season with the «bagna caôda and the spicy breadcrumbs.