Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Anchovy, Caper & Parmesan Conchigliette
Anchovies and their oil melted with garlic, rosemary and chilli, then purple sprouting broccoli in the same pan. Fifteen minutes and heavily savoury.
Alannah Wiseman
Feeds: 2
15 minutes
Ingredients
- 150g Northern Pasta Co. Conchigliette
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Recipe & photography by Chloe Hood (Life & Fork)
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INGREDIENTS (Serves 2):
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2 tbsp Extra Virgin Olive Oil (EVOO)
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4 Garlic Cloves, crushed
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1 tsp Dried Chilli Flakes
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2 Fresh Rosemary Sprigs
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6 Anchovy Fillets (plus 1 tbsp of the oil)
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2 tbsp Capers
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1 Lemon, juiced
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150g Purple Sprouting Broccoli & Sweet Stemmed Cauliflower
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30g Parmesan, finely grated
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Black Pepper
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2 tbsp Flaked almonds, toasted
Conchigliette
From: £4.95
Method
1
Cook the conchigliette in heavily salted water until al dente.
2
In a sauté pan, over a medium heat, heat EVOO and anchovy oil.
3
Add the garlic, chilli and rosemary, and sizzle for 2-3 mins until the garlic is just starting to turn golden.
4
When the pasta has 4 mins to go, add the broccoli and cauliflower.
5
To the frying pan, add the anchovies, capers and lemon juice. Cook for 1-2 mins until the anchovies melt into the sauce.
6
When the pasta and veg are cooked, drain (reserving a cup of the pasta water) then transfer to the frying pan. Stir and cook over a low heat for a further 2 mins (add pasta water to loosen, if needed).
7
Remove from the heat and stir through parmesan and black pepper.
8
Serve and top with extra chilli flakes and toasted flaked almonds!
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