Two bowls of asparagus spaghetti

Asparagus and anchovy pasta

  • serves 2
  • Easy

It’s the crunchy fennel seed pangrattato topper that really makes this dish sing. A simple yet delicious asparagus spaghetti recipe, it's ready and on the table in less than 30 minutes


Rustle up a speedy bowl of asparagus and anchovy pasta, then check out our sardine spaghetti, spaghetti bolognese, spaghetti carbonara and more delicious spaghetti recipes.



  • spaghetti 200g
  • olive oil 2 tbsp
  • garlic 2 large cloves, thinly sliced
  • anchovy fillets 8, chopped
  • dried chilli flakes a pinch
  • asparagus 200g, woody ends snapped off and discarded, cut into bite-sized pieces
  • white wine 125ml glass
  • parmesan 40g, finely grated


  • stale sourdough 2 small slices, cut into pieces
  • fennel seeds 1 tbsp
  • olive oil 2 tbsp


  • 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.

Try more seasonal asparagus recipes

Crustless asparagus and bacon quiche

Nutritional Information

  • Kcals 763
  • Fat 32g
  • Saturates 7.6g
  • Carbs 79g
  • Sugars 6.2g
  • Fibre 6.8g
  • Protein 26.3g
  • Salt 2.1g