Anchovy and samphire spaghetti

Name: Anchovy and samphire spaghetti
Yield: Serves four
Ingredients: salt and black pepper; 100 ml dry white wine; 250 g samphire; 250 g spaghetti; 1½ tsp Aleppo chilli flakes, plus extra to serve (or use half the amount of regular chilli flakes); 30 g anchovy fillets in oil, drained and finely chopped (about 8 or 9); 1 garlic clove, crushed; 1 lemon: finely grate the zest to get 1 tsp, then cut into 4 wedges to serve; 20 g parsley, finely chopped; 75 ml olive oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Both samphire and anchovy pack a really salty punch. Combining the two results in a simple little dish which delivers big on flavour. Thanks to Claudia Lazarus.

Ingredients

75 ml olive oil
30 g anchovy fillets in oil, drained and finely chopped (about 8 or 9)
1½ <

Pescatarian
Pasta

Method

Put the oil into a large sauté pan and place on a medium heat. Once hot, add the anchovies, chilli flakes, garlic, lemon zest, half the parsley and a good grind of pepper. Fry gently for 5 minutes, stirring frequently, until the anchovies have melted into the oil. Pour in the wine and cook for 4–5 minutes, until the sauce has thickened and reduced, then remove from the heat