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Ingredients
Spaghetti with Anchovies, Capers, and Chili
400 g (14 oz) spaghettini
125 ml (4 fl oz/½ cup) olive oil
4 garlic cloves, finely chopped
10 anchovy fillets, chopped
1 tablespoon baby capers, rinsed and squeezed dry
1 teaspoon chilli flakes
2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
3 tablespoons chopped flat-leaf (Italian) parsley
3 tablespoons chopped basil leaves
3 tablespoons chopped mint
50 g (1¾ oz/½ cup) coarsely grated parmesan cheese, plus extra, to serve
extra virgin olive oil, to drizzle
Method
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.
- Heat the oil in a frying pan over medium heat. Cook the garlic for 2–3 minutes, or until starting to brown. Add the anchovies, capers and chilli and cook for 1 minute.
- Add the pasta to the pan with the lemon juice, zest, parsley, basil, mint and parmesan. Season and toss together.
- To serve, drizzle with a little extra oil and sprinkle with the parmesan.
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