Stranger Foods

Anchovy and samphire spaghetti

Serves 4 | Prep 5 mins | Cook 20 mins

Both samphire and anchovy pack a really salty punch. Combining the two results in a simple little dish which delivers big on flavour.

Ingredients

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Imperial

x0.5

75 ml olive oil
30 g anchovy fillets in oil, drained and finely chopped
1½ tsp Aleppo chilli flakes, plus extra to serve (or use half the amount of regular chilli flakes)
1 clove garlic, crushed
1 lemon, finely grate the zest to get 1 tsp, then cut into 4 wedges to serve
20 g parsley, finely chopped
100 ml dry white wine
200 g spaghetti
250 g samphire
salt and black pepper

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Put the oil into a large saute 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 , stirring frequently, until the anchovies have melted into the oil. Pour in the wine and cook for , until the sauce has thickened and reduced, then remove from the heat and set aside while you cook the pasta.
Bring a large pot of salted water to the boil and cook the spaghetti until al dente. Thirty seconds before the spaghetti is ready, add the samphire (to the same pan the pasta is cooking in). Reserve a couple of ladles of the pasta water, then drain the pasta and samphire. Return the saute pan of sauce to a medium high heat. Add the cooked spaghetti and samphire and toss to combine. If you need to loosen, add a little of the reserved pasta water. Stir through the remaining parsley and another good grind of pepper, then divide between four plates.
Finish with a sprinkling of the extra Aleppo chilli flakes and serve, with a lemon wedge on the side.