Amalfi Lemon Chilli Anchovy Spaghetti Recipes

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI

Amalfi lemon, chilli & anchovy spaghetti image

Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan

Provided by Esther Clark

Time 30m

Number Of Ingredients 8

Ingredients

120ml extra virgin olive oil
3 large garlic cloves
350g spaghetti , bucatini or linguine
1-2 red chillies (depending on how spicy you want it), deseeded and finely chopped
8 anchovy fillets, finely chopped
small bunch of parsley , finely chopped
1 large Amalfi or unwaxed lemon , zested and juiced
large handful (about 40g) of finely grated parmesan

Steps:

Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

Nutrition Facts : Calories 639 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI

Amalfi lemon, chilli & anchovy spaghetti image

Get a taste of Italy with this Amalfi Coast-inspired spaghetti dish flavoured with lemons, anchovies, chilli, garlic and parmesan

Provided by Esther Clark

Categories Dinner, Lunch, Pasta, Supper

Time 30m

Number Of Ingredients 8

Ingredients

120ml extra virgin olive oil
3 large garlic cloves
350g spaghetti , bucatini or linguine
1-2 red chillies (depending on how spicy you want it), deseeded and finely chopped
8 anchovy fillets, finely chopped
small bunch of parsley , finely chopped
1 large Amalfi or unwaxed lemon , zested and juiced
large handful (about 40g) of finely grated parmesan

Steps:

Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

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