Savoy Spaghetti with Anchovy, Lemon and Garlic
By OcadoLife
Published on 29 December 2022
Garlic and anchovy are cooked gently here until they start to melt down and form the base of a punchy, aromatic pasta sauce. The crinkly leaves of savoy cabbage hold all these lovely flavours, which also cling to the al dente spaghetti. This is a simple, 20-minute recipe that's well worth keeping on standby. Looking for more pasta recipes? Look no further.Time and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 6 tbsp of extra virgin olive oil
- 3 cloves of garlic, finely grated
- 2 lemons, zest and juice
- 60 g of parmesan, grated
- 30 g of parsley, leaves picked and chopped
- 75 g of pine nuts, lightly toasted
- 500 g of spaghetti
- 1 savoy cabbage, shredded into thin slices
- 1 red chilli, finely sliced (optional)
- 60 g of anchovy fillets, drained and finely chopped
Method
Step 1
Bring a large pan of salted water to the boil and cook the spaghetti until al dente (roughly 8 mins). While the spaghetti cooks, take a wok or large frying pan and stir-fry the cabbage with 2 tbsp of olive oil and some salt and pepper for 3 mins on a high heat, then remove to a plate.Step 2
Put another 2 tbsp oil in the same pan and add the anchovies and garlic. Cook on a medium heat for 1 min to allow the garlic to gently soften and the anchovies to melt.Step 3
Tip in the lemon zest and juice and stir. Add the cabbage back in and give everything a really good mix to coat.Step 4
When the spaghetti is cooked, use tongs to remove it straight from the water into the frying pan and toss with the cabbage. Spoon in a bit of the pasta water to form a sauce.Step 5
Season with salt and black pepper to taste, scattering over the parmesan, parsley, pine nuts and chilli, if using. Finish by drizzling over the remaining 2 tbsp olive oil and serve.