Fettuccine with anchovy, garlic, and lemon
Ingredients
- 1.5 tbsp olive oil extra virgin
- 1 tsp dried chilli flakes heaped
- 3 large cloves garlic finely sliced and chopped
- 1 tin anchovy fillets in oil drained, fillets separated, and chopped
- 250 grams Fettucine pasta fresh, if possible
- 1 zest whole lemon unwaxed
- 2 tsp non-pareil capers heaped
- 1 bunch large flat parsley chopped
Instructions
- Bring a large saucepan of slightly salted water to the boil, add the Fettuccine pasta and cook until al dente. Strain paste in a colander and set aside.
- Reduce to medium heat, then add olive oil to the same saucepan, add the chilli flakes, lemon zest, and stir through for a minute or so.
- Next add the chopped garlic to the olive oil and garlic, and stir for a further 2-3 minutes taking care not to burn the garlic.
- Add the nonpareil capers, chopped anchovy fillets, and stir through for a further 2-3 minutes.
- Reduce heat, add half the strained Fettucine, mix through thoroughly, followed by the second half of the pasta, and the chopped parsley making sure that everything is evenly stirred through.
- Transfer to warmed pasta bowls, add a generous grind of black pepper, and add shavings of fresh parmesan cheese.
Notes
One tip I recommend is to pour boiling water in your pasta bowl to keep your plate of pasta as warm as possible.
Also, please note that if using dried pasta this dish will take longer. Please follow the instructions to cook to al dente.