Asparagus and anchovy pasta
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 200g spaghetti
- 2 tbsp olive oil
- 2 large cloves garlic, thinly sliced
- 8 anchovy fillets, chopped
- a pinch dried chilli flakes
- 200g asparagus, woody ends snapped off and discarded, cut into bite-sized pieces
- 125ml glass white wine
- 40g parmesan, finely grated
PANGRATTATO
- 2 small slices stale sourdough, cut into pieces
- 1 tbsp fennel seeds
- 2 tbsp olive oil
Method
- STEP 1
Make the pangrattato by whizzing the sourdough and fennel seeds in a food processor with a pinch of salt until you have chunky breadcrumbs. Pour the olive oil into a non-stick frying pan, tip in the breadcrumbs and cook over a medium heat, tossing regularly, until golden and really crisp. Set aside.
- STEP 2
Cook the spaghetti in a large pan of lightly salted boiling water until al dente, then drain, reserving some of the cooking water.
- STEP 3
Meanwhile, heat the oil in a separate frying pan and cook the garlic, anchovies and chilli flakes for 1-2 minutes or until the anchovies have melted. Add the asparagus and cook for 2 minutes, then add the wine and simmer gently for 2-3 minutes or until the asparagus is just cooked through.
- STEP 4
Tip the spaghetti into the asparagus pan with the parmesan and toss really well, adding a splash of the pasta cooking water to loosen. Season with plenty of black pepper. Divide between two bowls and top with plenty of the pangrattato.