Spaghetti with bokkoms, chilli, garlic and thyme

Recipe from: 14 September 2010

Ingredients 9
Servings 4
Time 10 mins


  • 250
  • 125
    Bokkoms or anchovy fillets
  • 2
    whole dried chillies
  • 5
    cloves garlic, chopped
  • Handful of fresh thyme, leaves stripped from the sprigs
  • 60
    olive oil
  • 1/2
    lemon, juiced
  • Salt and pepper to taste
  • Parmesan or pecorino cheese, grated


10 mins
Heat olive oil in a large saucepan.
Add the chopped bokkom, garlic, chillies and thyme leaves and fry for a few seconds until fragrant - be careful not to let the garlic burn.
Add the cooked spaghetti and toss the pan over high heat for a couple minutes so that the pan juices coat the spaghetti and all the ingredients are nicely mixed.
Squeeze over fresh lemon juice and stir through.
Add salt to taste (remember the bokkoms are quite salty already) and some cracked black pepper.
Serve with lemon wedges and grated parmesan or pecorino cheese, and nicely chilled white wine.

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