A Favourite Stand-by Recipe: Pasta with Anchovies, Chilli, Lemon and Breadcrumbs

It’s hot, you’ve been at the beach or another catch-up lunch with friends, maybe even away for a week or two  - whatever the reason, when you come home late in the day you simply want to be like Goldilocks and cook something that’s ‘just right’.

I don’t know about you but when I arrive home late not only am I not feeling like cooking, often there’s not much on hand to cook with so I have two stand-by meals that are nearly always possible. The ingredients are usually on hand and both have flavours I find deeply satisfying - Kylie Kwong’s Chinese Fried Eggs and this pasta recipe. With either I know I can feed body and soul in 15 minutes accompanied by a glass of wine and the remnants of a tired smile on my face.

I’d love to know what you do in such a situation. Maybe you have great take-aways near you (I don’t) or you think ahead and always have something frozen on hand, but if arriving home at 6pm with an expectant family and few ingredients has happened to you you might like to consider trying this great recipe inspired by Nigel Slater years ago …

Pasta with Anchovies, Chilli, Lemon and Breadcrumbs

Ingredients

• Anchovies, chilli flakes, lemon zest, garlic, breadcrumbs, parsley, olive oil and pasta (I love to use very thin pasta like angel hair but it’s up to you)
• Quantities depend on the number of people you’re cooking for - for two people I use 4 anchovy fillets, 1/4t chilli flakes, zest of half a lemon, two small garlic cloves finely chopped, roughly chopped parsley, a large handful of fresh breadcrumbs and about 220g pasta

Method

1. Bring to the boil a large pot of salted water
2. Start gently cooking the anchovies, chilli flakes and garlic in oil in a large skillet - the anchovies will melt and the garlic should become soft but not coloured in any way - this should takes a few minutes
3. Add the bread crumbs with maybe a bit of butter and let the crumbs start to crisp
4. At this stage I add the pasta to the water to cook
5. When the pasta is almost ‘al dente’  add the parsley and zest to the anchovy crumb mix and stir well
6. Drain the pasta, keeping just a little of the pasta water with the pasta
7. Toss the crumbs and pasta together
8. Splash with a good EV00 just before serving

My Tips

• I always make breadcrumbs out of any bread that’s starting to go stale. I keep them frozen in small bags ready for this type of meal
• Avoid the urge to add parmesan or indeed too many other ingredients

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