Garlic Spaghetti

A gorgeously simple spaghetti meal made with just a handful of ingredients. Refreshing simplicity is really worth a try when the cupboard is a bit bare.

3 tbsp. olive oil
1 anchovy fillet
Spaghetti (for two people)

Mince or finely chop the garlic (one clove per person) and fry off gently in the olive oil, stir in a chopped anchovy fillet and allow it to dissolve into the oil. Don’t be afraid of the strength of the anchovy flavour or how it works through the pasta. It is not fishy in the slightest and melts away into nothing.

Tip:  freeze the leftover tinned anchovies, as you often only ever need to use one or two per recipe. This way the rest will not go to waste and you always have some to hand. As a block in their frozen state, you can just cut through it with a knife.

Set the sauce aside whilst you cook the spaghetti in some salted water with a dash of olive oil. Once it is cooked to your liking, drain and toss the spaghetti through the sauce to coat well.

Serve with a generous helping of parsley and grated Parmesan.


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