Spaghetti with Garlic and Anchovy Butter

Last week was round two of filming with Videojug, for my Tasty Tenner Series. Another blissful day spent in the kitchen, cooking up a storm. Just a little bit of what I love..

We were filming on the tuesday, (following the bank holiday) and as everyone knows  – the first day back to work after a long weekend is like an uphill hike on rollerblades. Throw in a hangover and you might as well throw yourself down the hill.

For anyone that caught my instagram pictures over that weekend, I shall confess. That beautiful jug of Grape, Cucumber and Sweet Basil infused Pimms was intended for sharing. It didn’t quite end out that way. After half a glass, the family had moved over to wine and was my dutiful task to soldier on through. Since I am no student, I feel no shame in admitting to being a sufferer of two day hangover. I revel in the splended vulnerability that only a box of biscuits/ bowl of pasta and never ending supply of Modern Family can fix on the day after. But the novelty only lasts so long. Especially when work is on.

Tuesday of filming was the second day… I was mostly feeling back to normal again. The only giveaway of my weekend were the two bruise blue crescent moons, shining out from my under eye area. You shall see them when the next round of  videos are released…It turned out to be a great day of filming. I love working with the team there. They are such a friendly relaxed bunch, who always ply me with endless cups of tea.. big brownie points!

This is a video from the first day of filming. Check it out. A super simple, mind bogglingly easy Tagliatelle recipe. Even a raving loon could make it.

 

Ingredients

  • 50 g tin of Anchovies
  • 100 g Butter, softened
  • 1 Garlic clove
  • 1 Chilli, finely chopped
  • 1 Lemon, the juice and half the zest
  • 1 packet of Green Runner Beans
  • 350 g Tagliatelle
  • Salt and Pepper
  • small handful of Parsley, to serve

Add the tin of Anchovies and their oil, the softened Butter, the Garlic, the sliced Chilli and the Lemon Zest to the blender. Season with Black Pepper and blitz to a purée.

Add the Green Beans to the cooking Pasta for the final 2-3 minutes of cooking time to soften them. After 2-3 minutes test your Beans and your pasta. Reserve a cup full of the cooking water and then drain the pasta through a colander.

Transfer the Pasta and beans back to the saucepan and add a few spoonfuls of the Anchovy Butter, mixing it through with a little of the Pasta cooking water to loosen it.

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