Monday, August 10, 2009

Lemon, Garlic, Chilli and Anchovy Pasta with Crisp Breadcrumbs

If chocolate cakes are the sort of recipes that everyone loves reading about, then this is probably the reverse. All the carb haters will ignore it because it features pasta and breadcrumbs. The anchovy-phobics won't go near it because it contains a generous dose of what one friend refers to as the "devil fish". And I know that there are legions of people who won't even look at anything marked chilli. They probably had a traumatic childhood experience where someone convinced them to swallow a birds eye chilli whole and have never recovered. (Or is that only my circle of friends?)

If you're still with me, this is a fantastic dinner, especially for those nights when you want something tasty without too much time or effort or planning. Everything you need is probably already in your cupboard. This is a meal that is big on flavour and big on texture thanks to the softness of the pasta and the crunch of the crumbs. Just the thing for curling up on the couch for a night in front of whatever boxed DVDs you are working your way through. The recipe comes from an old Donna Hay Magazine (March / April 2006). I have been thumbing through some old Donna Hays because the web cooking event Hay Hay Its Donna Day is back. Check back in later in the week for my entry in this month's challenge of a summer salad.
Lemon, Garlic and Anchovy Pasta with Crispy Breadcrumbs
adapted from Donna Hay Magazine March / April 2006
serves 2
200g spaghetti
10g butter
1 tbl olive oil + 1 tbl extra
4 anchovy fillets finely chopped
1/4 tsp chilli flakes
2 garlic cloves crushed
1 cup fresh breadcrumbs
1/4 cup chopped parsley
1/4 cup lemon juice
1/2 cup finely grated parmesan
Cook the pasta in boiling salted water until al dente. Drain and return to saucepan.
Meanwhile, put butter, 1 tbl olive oil, anchovies, chilli and garlic and cook for 1-2 mins, until anchovies are starting to melt. Add breadcrumbs and parsley and continue to cook for another 3-4 mins or until breadcrumbs are crisp and golden.
Add lemon juice, parmesan and extra oil to pasta, and toss. Twirl the pasta into serving bowls and top with the crumb mixture.

2 comments:

Calm In The Kitchen said...

Oh my! I was just getting ready to look up a few ideas to make pasta tonight and add some cauliflower. You totally read my mind!

Debinhawaii said...

Great flavors--I so love breadcrumbs on pasta!