Spaghetti With Chard Chilli And Anchovies Recipes

Steps:

• Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
• Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

Steps:

• Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.

Steps:

• In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp. Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves). Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili. When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning. Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.;

Steps:

• Boil the pasta. While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.
• Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.

Steps:

• Cook the spaghetti in a large, lightly salted pan of boiling water for about 8 mins until al dente.
• Meanwhile, heat 1½ tbsp of the oil in a frying pan. Fry the breadcrumbs over a medium heat along with the garlic and chilli flakes, stirring, until the breadcrumbs are golden and crunchy. Stir in the parsley, transfer to a bowl and set aside.
• Wipe the pan clean, then heat another 1½ tbsp of the oil in the pan. Fry the eggs, spooning the hot oil over the eggs as they fry, until cooked to your liking.
• Drain the pasta, reserving a little of the cooking water. Toss with most of the fried breadcrumbs, the remaining oil, a splash of the reserved cooking water and the anchovies. Divide the spaghetti between four bowls, top each with a fried egg and sprinkle over some freshly ground pepper and any remaining breadcrumbs.