Sunday 11 December 2016

Bucatini With Anchovies And Lemon

Bucatini With Anchovies And Lemon

Here are the complete recipe for bucatini with anchovies and lemon


- 160g bucatini (long tubular pasta)

- 2 tbsp extra-virgin olive oil, plus extra to serve

- 1 garlic clove, chopped

- 4 anchovy fillets, chopped

- 6 capers, washed, dried and finely chopped

- 3 tbsp breadcrumbs

- the zest and juice of 1 lemon

- 2 tbsp chopped flat-leaf parsley

- ½ tsp crushed pink peppercorns

- fresh pecorino, shaved, to serve


-Bring a large pan of water – at minimum three litres – to the boil, then add a teaspoon of salt. Cook the pasta according to the instructions on the packet, until al dente. Drain.

-Meanwhile, heat the oil in a pan over a medium temperature. Cook the garlic, anchovies, capers and breadcrumbs until the anchovies break up and the breadcrumbs are pale gold. Add the lemon zest, chopped parsley and crushed peppercorns.

-Stir in the pasta over heat for 30 seconds, dress with the lemon juice and a little more olive oil, then serve with shavings of pecorino.



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