Hi guys, I want to share this aeolian plate that my Neapolitan mother has always made for me since I was little. It's a recipe I discovered a long time ago on a trip to Lipari, Sicily.
Like all Aeolian dishes, capers are a must.
garlic in olive oil, add anchovies until melted, then zucchini slices and capers. Cook spaghetti, toss it in the sauce. Top with toasted breadcrumbs and serve.
by Koberum
Dining and Cooking