Instructions

Clean the fresh anchiovies removing their heads and slice open lenghwise to remove carefully the backbone, rinse quickly and dry on paper towels, flour and then fry in hot oil.
In a frying pan sautè a garlic clove in extra virgin olive oil ad the asparagus and cook for approximately 10 minutes.
Cook the tagliolini in abundant boiling water and drain directly into the frying pan, add the fried anchiovies and tomatoes and mix together.