Anchovy and samphire spaghetti

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in

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)
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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