Organic spaghetti with anchovies & parmesan
A rich, flavorful spaghetti dish made with anchovies, tomatoes, white wine, and a squeeze of lemon, topped with freshly grated Parmesan.
What you need
How Maurice does it
- 1
Melt the butter in a pan over medium heat and add the anchovy fillets, mashing them into the butter until they dissolve.
- 2
Add the chopped tomatoes, parsley, garlic, shallot, and red chili to the pan. Cook for a few minutes until softened.
- 3
Pour in the white wine and stir in the homemade tomato soup. Let it simmer to reduce slightly.
- 4
Meanwhile, cook the spaghetti in salted boiling water until al dente. Drain, reserving a little pasta water.
- 5
Add the cooked spaghetti to the pan with the sauce. Toss well, adding a splash of pasta water if needed.
- 6
Squeeze in the fresh lemon juice and season with salt and black pepper. Stir to combine.
- 7
Plate the spaghetti and top with freshly grated Parmesan cheese and extra chopped parsley.
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