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


  • 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


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


  • 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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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