Pasta with anchovies and Parmesan cheese

Recipe from: 9/30/1998 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 500
    g
    fettuccine
  • 60
    ml
    olive oil
  • 6
    fat cloves garlic, chopped
  • 50
    g
    can flat anchovies, drained and finely diced
  • 15
    ml
    fresh lemon thyme (optional)
  • 12
    fresh bay leaves
  • 5
    ml
    chilli flakes
  • 1
    lemon, grated peel
  • 30
    ml
    capers
  • 80
    g
    Parmesan shavings
 

Method

 
Boil pasta according to packet directions. Drain and toss with olive oil, garlic, anchovies, herbs, chilli, lemon peel and capers. Sprinkle Parmesan shavings over. Serve immediately, on its own or with well-seasoned, pan-fried, rare chicken livers.
 

Read more on: fish/seafood
 

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