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Spaghetti 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.