Asparagus and Anchovy Spaghetti
Recipe Number: 1217500455
Contributor: NA
Rating: Recipe Unrated
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Serves: 4
Calories Per Serving: NA
Preparation Time: 10 minutes Cooking time 12 minutes
Difficulty: Easy
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| Ingredients: |
375g (12oz) dried spaghetti
375g (12oz) asparagus, trimmed and cut into 3 inch lengths
5 tbsps olive oil
50g (2oz) butter
1/2 tsp crushed dried chillies |
2 garlic cloves, sliced
50g (2oz) anchovy fillets in oil, drained and chopped
2 tbsps lemon juice
75g (3oz) Parmesan cheese, freshly shaved
salt |
| Cooking Instructions: |
1) Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
2) Meanwhile, spread the asparagus out in a roasting tray, drizzle with the oil and dot with the butter. Scatter with the chillies, garlic and anchovies and cook in a preheated oven at 200C/400F/Gas Mark 6 for 8 minutes until tender.
3) Tip the asparagus mixture and all the pan juices into a bowl. Drain the pasta, add to the bowl and toss to combine. Squeeze over the lemon juice and season with salt. |
| Serving Suggestions: |
| Serve immediately with a scattering of Parmesan shavings. |
| Additional Comments: |
| For roast pepper and anchovy spaghetti, replace the asparagus with 2 deseeded red peppers, cut into strips. Roast in the oven and proceed as above. Serve with Parmesan. |
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