Yes, anchovies can be aggressive but they can also be the subtle, mellow, salty little kick that takes your pasta to a new level.
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Serves
4
Anchovies
Garlic
Chilli Flakes
Spaghetti
Breadcrumbs
Fresh Parsley
Lemon
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Serves
4
Anchovies
Garlic
Chilli Flakes
Spaghetti
Breadcrumbs
Fresh Parsley
Lemon
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Step 1.
Drain the oil from the anchovies into a small frying pan and set aside.
Step 2.
Warm 5 tbsp of olive oil in a large pan over a medium heat. Peel and mince the garlic and half of the parsley before adding them to the pan along with the anchovies and chilli flakes.
Step 3.
Put your pasta onto cook in heavily salted boiling water.
Step 4.
Cook gently, breaking up the anchovies with a wooden spoon so that they melt into the oil. Once the garlic is very lightly golden, remove from the heat.
Step 5.
Place the pan with the anchovy oil in over a medium heat, add your breadcrumbs and cook, stirring regularly, until they’re golden brown. Set aside.
Step 6.
Once the pasta is al dente, add to the pan with the anchovies and half a mug of the pasta cooking water, place over a high heat and stir well to create a glossy sauce. Mince the rest of your parsley and add along with the juice of a lemon.
Step 7.
Plate up and top with the toasted breadcrumbs.
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