You either love anchovies or hate them. Kevin and I love them; Zach puts them in the same category as dry fish or (gasp) prawn balchao. But even he could find no fault with this pasta, adapted from a quick-fix recipe from BBC Good Food Magazine (UK).
This makes a subtle, slightly sophisticated pasta dish. In fact, it was with this recipe that we discovered how delicious plain pasta can be with just the right amounts of salt, olive oil and lemon juice – even before you add the saucy element (in this case, the anchovy breadcrumbs).
YOU WILL NEED:
- 400 g pasta, cooked (we broke spaghetti into three parts for easy eating)
- 1 can anchovies in olive oil (we used the flat John west tin, Rs 125 from Gourmet West)
- 6 cloves garlic, crushed
- Fresh breadcrumbs (made by crumbling four slices of fresh bread)
- Zest and juice of a lemon
- Olive oil
- Handful parsley leaves, finely chopped