Ingredients - serves 4
240g dried spaghetti
6 tbsp olive oil
Knob of butter
6 anchovies, finely sliced
3 cloves garlic, crushed
1 level tsp chilli flakes
1 lemon, zested, half juiced, half wedged to garnish
100ml dry white wine
150g frozen peas
150g marsh samphire
Pea shoots and parsley to garnish
Cook your pasta as per packet instructions – make sure your water is well seasoned with salt.
Meanwhile place a large frying pan on a medium heat and melt the butter with 2 tbsp olive oil until bubbling. Add the anchovies, garlic, chilli and lemon zest and cook out for 3 minutes so that the anchovies melt into the oil and the garlic loses its raw taste. Stir regularly.
Deglaze the pan with the wine and lemon juice and reduce a little. Add the remaining olive oil.
One the pasta is cooked, use tongs to transfer the pasta straight from its cooking water to the frying pan. The bit of starchy water that gets transferred with it will help to emulsify the sauce.
Immediately add the peas and samphire to the pan, season generously with black pepper, taste and make any adjustments then serve and garnish.