Italian

White anchovies, chilli, garlic and lemon fettuccine

Name: White anchovies, chilli, garlic and lemon fettuccine
Yield: 4
Cuisine: /italian
Ingredients: 400g fettuccine, or other long pasta; 2 bunches broccolini; 3 garlic cloves, sliced; 2 long red chillies, finely chopped; 1⁄2 cup (125ml) white wine; 1⁄4 cup (60ml) extra virgin olive oil; 200g white anchovies, halved lengthways (or 12 anchovy fillets, chopped); Zest and juice of 1 lemon; 1⁄2 bunch flat-leaf parsley, picked and roughly chopped

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 26, 2016

An easy seafood pasta dish you will keep coming back to again and again.

400g fettuccine, or other long pasta
2 bunches broccolini
3 garlic cloves, sliced
2 long red chillies, finely chopped
1⁄2 cup (125ml) white wine
1⁄4 cup (60ml) extra virgin olive oil
200g white anchovies, halved lengthways (or 12 anchovy fillets, chopped)
Zest and juice of 1 lemon
1⁄2 bunch flat-leaf parsley, picked and roughly chopped

Method

1.

Cook the pasta in a saucepan of salted boiling water. When almost al dente, add the broccolini and cook for a further 1-2 minutes until just tender, then drain with the pasta, reserving 100ml cooking water.
2.

Place a frypan over a medium heat and add the olive oil. Once hot, add the garlic and chilli and cook for 1-2 minutes until fragrant. Add the wine and bring to a simmer then add the broccolini and anchovies and toss to coat.
3.

Add the pasta, lemon juice and reserved cooking water and toss to coat. Serve topped with parsley.