Читать книгу Easy Meals Text Only - Rachel Allen - Страница 17
ОглавлениеSpaghetti with anchovies, garlic and chilli
This is a great simple pasta dish with strong punchy flavours. Dried chilli flakes can be quite hot, so just add a small pinch if you prefer less of a kick.
Serves 4
PREPARATION TIME
10 minutes
COOKING TIME
10–12 minutes
Salt and freshly ground black pepper
350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle
4 tbsp olive oil
6–8 cloves of garlic, peeled and sliced
10 tinned anchovies, chopped
1–2 pinches of dried chilli flakes
2 tbsp chopped parsley
Good squeeze of lemon juice
* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the spaghetti and cook for 10–12 minutes or according to the instructions on the packet, until al dente.
* As the pasta is cooking, place another saucepan on a medium heat. (The pan should be large enough to hold all of the spaghetti once it is cooked.) Add the olive oil, followed by the garlic, and fry for 2 minutes, then stir in the anchovies and chilli flakes and cook for a further minute.
* Drain the spaghetti, reserving some of the cooking liquid, then add to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley, stir to mix, then add the lemon juice. Taste, adding a further squeeze of lemon if you like. Add a grinding of black pepper and serve immediately.
