Spaghetti with bokkoms, chilli, garlic and thyme
|250 g||pasta — spaghetti|
|125 ml||bokkoms — or anchovy fillets|
|2||dried chillies — whole|
|5||garlic — cloves, chopped|
|fresh thyme — handful, chopped|
|60 ml||fresh chillies — 573|
|1/2||lemon — juice only|
|salt and freshly ground black pepper — to taste|
|parmesan cheese — or pecorino cheese, grated|
Heat olive oil in a
Add the chopped bokkom, garlic, chillies and thyme leaves and
fry for a few seconds until fragrant – be careful not to let the garlic
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
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.
For more of Sardines on Toast‘s recipes click here.
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