PASTA, ARTISAN SNAILS WITH ANCHOVIES AND BROAD BEANS

• 300 g of organic broad bean pods
• 150 g of fresh and clean anchovies
• Breadcrumbs to taste
• Chopped parsley
• Extra virgin olive oil
• One clove of garlic
• 240 g of rigate snail pasta

Cut the fava bean pods and boil them in salted water. Drain and set aside in a bowl.

Meanwhile, coat the anchovies in a mixture of breadcrumbs, parsley, and garlic and fry them in a pan with extra virgin olive oil.

In a pan with extra virgin olive oil, sauté the boiled fava bean pods, then add the cooked pasta and two ladles of cooking water to combine.

Add pepper and serve. Arrange the previously fried anchovies on top... and enjoy!