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.