For 4 people
250 gr of Pastificio Avesani fresh egg tagliolini
250 gr of runner beans
1 tablespoon of sweet chili
1 clove of garlic
4 fillets of anchovies in oil
EVO Oil to taste
1 teaspoon of ground sweet chili
Salt to taste

First clean the beans by removing the ends, wash and drain. Take a large pot and fill it with water, when it comes to the boil, add salt and put in the beans. Cook the beans halfway for about 7 minutes, if they still seem too hard, leave them a few more minutes. in a small pan put 2 tablespoons of breadcrumbs and 2 tablespoons of extra virgin olive oil, stir and toast the breadcrumbs, when they are golden brown, turn off the heat because they will continue to toast with the heat of the pan. At this point add the Pastificio Avesani fresh Egg Tagliolini and cook them together with the green beans for 3 minutes. Meanwhile in a pan pour in a little less than ½ glass of oil, the peeled garlic clove and anchovies in oil, fry everything for 2 minutes over medium heat, when the garlic turns golden turn off the heat, after 30 seconds add the sweet chili and if you want some spicy chili too. At this point the Tagliolini should be cooked, drain them and season with the flavored oil, mix well and serve, sprinkling a little muddica atturata over the surface and serve. And your Tagliolini with olive oil fried runner beans and muddica atturrata are ready thanks to Pastificio Avesani and a special thanks to http://saltainpadella.altervista.org/.