ANCHOVY & COCKLES PASTA WITH A CRISPY LEMON CRUMB

Updated: 5 days ago

Prep Time 5 minutes - Total Time 15 minutes - Serves 2


Do you want something really tasty but don’t wait to spend ages in the kitchen? Well, I’ve got you covered with this 15-minute pasta dish.


This recipe is not only quick but it’s also full of flavour and the crispy crumb is epic.


Next time you are in a rush make sure you give this one a go.

Ingredients

  • 200g of spaghetti.

  • 20g of panko breadcrumbs.

  • Zest of 1 lemon.

  • Juice of 1/2 a lemon.

  • 1 onion, thinly diced.

  • 2 garlic cloves, thinly sliced.

  • 1 red chilli, thinly sliced.

  • 6-8 anchovy fillets.

  • 50g of cooked and pickled cockles.

  • A handful of fresh basil, roughly chopped.

Method

  1. Get the pasta on the go and cook according to the packet.

  2. In a frying pan over a medium to high heat add a splash of oil and add the panko. Toast till they get golden and crispy. Once almost done add the lemon zest and give it another minute. Remove from the pan and place on one side.

  3. Wipe the frying pan and add a drizzle of olive oil. Throw in the onions, garlic, chillies and anchovies. Fry over a medium heat till soft, tender and the anchovy starts to break down, around 5 minutes.

  4. The pasta should be done by now so drain and add to the frying pan along with a little splash of the pasta water. Add the cockles, basil, lemon juice, season with some black pepper, a nice drizzle of extra-virgin olive oil and give it a good mix. Check for salt but you should be ok because the anchovies are salty.

  5. Divide between 2 bowls then sprinkle over the crispy lemon crumb and I like to add a few chilli flakes.

 

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