Anchovy Pasta with Dill, Chilli and Breadcrumbs & Simple Salad

This easy meal seems simple but is rich and complex in flavour and texture. It pays homage to the Italian culinary magic of whipping up a quick pasta with minimal ingredients that becomes an unforgettable experience. A direct line to the heart through the belly.

P.S. Quality anchovy has an incredible amount of flavour, nutrients and is one of the most sustainable seafoods, so we’ll gladly take every opportunity to make it the star of the dish.

feeds 2 ppl

INGREDIENTS

• 200-250g pasta

• 1 tin of anchovies in extra virgin olive oil

• 1/3 cup of fine toasted breadcrumbs

• 1/4 tsp of ground spicy chilli flakes or chilli infused spicy extra virgin olive oil

• 1 bunch fresh dill

• 1 shallot

• 4 garlic cloves

• 1 tblsp sea salt

• head of butter lettuce

• 1/4 small sweet onion

• 1 tblsp extra virgin olive oil

• 1 tsp/drizzle champagne vinegar

• 1/2 head of radicchio *optional but encouraged*

PROCESS

~ pasta ~

• boil 2.5L salted water in a pot

• toast breadcrumbs until tanned (add chilli flakes before toasting if using them)

• sauté whole can of anchovies in a sauce pan with diced garlic and shallot

• boil pasta for 10 mins, then transfer pasta to the sauce pan

• add 1/2 cup of pasta water into the sauce pan from the pot

• mix 1 tblsp of the extra virgin olive oil con pepperoncini (only if using instead of chilli flakes)

• dice 1/3 bunch of fresh dill and mix with the breadcrumbs

• plate pasta divided equally on two plates, dust heavily breadcrumbs & dill and finish off with a final drizzle of chili or reg extra virgin olive oil

• serve with salad on the side

~ salad ~

• peel whole lettuce leaves (add radicchio if keen), wash gently, dry and lay in a shallow salad bowl

• mandolin/slice very thin sweet onion and sprinkle it on top of lettuce

• drizzle extra virgin olive oil, sprinkle flake salt and drip champagne vinegar lightly all over

• serve at the table