Spaghetti with gambas, anchovies & cherry tomatoes

What goes in

• 200 g spaghetti
• 150 g gambas (raw peeled shrimp), cut into pieces
• 6 anchovy fillets (in oil)
• 20 g butter
• 2 tbsp olive oil
• 1 shallot, finely sliced
• 3 garlic cloves, smashed
• 1 celery stalk, chopped
• 1 fresh red chili, chopped
• 150 g cherry tomatoes, halved
• 120 ml white wine
• 10 g fresh parsley, torn
• 30 g Parmesan cheese, grated
• Salt, to taste
• Black pepper, to taste

How to do it

1. 01

   Melt the butter with the olive oil in a large skillet over medium heat. Add the anchovy fillets and fry, stirring, until they melt into the sauce.

2. 02

   Add the sliced shallot, smashed garlic, chopped celery, and red chili. Cook gently on low heat for about 10 minutes until softened.

3. 03

   Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.

4. 04

   Add the gambas pieces to the skillet and pour in the white wine. Simmer gently for about 8 minutes until the gambas are cooked through.

5. 05

   Add the halved cherry tomatoes and a ladle of hot pasta water to the skillet, then toss to combine.

6. 06

   Drain the spaghetti and transfer it to the skillet. Add the torn parsley and toss everything together over low heat.

7. 07

   Finish with grated Parmesan cheese, adjust seasoning with salt and pepper, and toss once more.

8. 08

   Plate the pasta, garnish with a sprig of parsley and extra Parmesan, and serve immediately.