Here are the complete recipe for bucatini with anchovies and lemon
INGREDIENTS
- 160g bucatini (long tubular pasta)
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 1 garlic clove, chopped
- 4 anchovy fillets, chopped
- 6 capers, washed, dried and finely chopped
- 3 tbsp breadcrumbs
- the zest and juice of 1 lemon
- 2 tbsp chopped flat-leaf parsley
- ½ tsp crushed pink peppercorns
- fresh pecorino, shaved, to serve
METHODS
-Bring a large pan of water – at minimum three litres – to the boil, then add a teaspoon of salt. Cook the pasta according to the instructions on the packet, until al dente. Drain.
-Meanwhile, heat the oil in a pan over a medium temperature. Cook the garlic, anchovies, capers and breadcrumbs until the anchovies break up and the breadcrumbs are pale gold. Add the lemon zest, chopped parsley and crushed peppercorns.
-Stir in the pasta over heat for 30 seconds, dress with the lemon juice and a little more olive oil, then serve with shavings of pecorino.
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