Simple Supper – In A Flash

August 27, 2013

Those who know me, know I’m pretty easy to please in the food department. I like beer. I like pasta. I like lemons. I like chillies. I like salt. Yes, salt. Delicious in so many forms. I do enjoy my food well seasoned. Bland just isn’t my vibe & as I mentioned, salt comes in many forms, even a fishy variety – anchovies. These little, salty, fishy slithers are probably one of the best seasoning agents around. Chuck into lamb dishes (yes, I said lamb) instead of the *sprinkle sprinkle* salt variety for the meaty flavour to really *pop*. Combine with ripe tomatoes, red onion, capers, lemon & loads of olive oil for a tasty salad, or just add to pizzas with lashing of chilli. Yes, please, thank you – clearly I am a lover of the little salty fish…

A bottle or two of Mediterranean Delicacies @medideli anchovy fillets landed in my lap – fab & delicious. What to do with them… The above list with all of my likes made it pretty easy – my go to meal to feed the masses…





Anchovy, Broccoli, Lemon, Chilli & Herby Linguine

*serves a greedy 4 or a more well behaved 6*

500g linguine

4 tbsp (60 ml) olive oil + extra to drizzle

1 head of broccoli, cut into bite-sized pieces

1 jar Mediterranean Delicacies anchovy fillets, chopped

3 fat garlic cloves, chopped

2 tsp (10 ml) dried red chilli flakes *less if you’re heat sensitive*

zest & juice of 1 lemon

 3 tbsp (45 ml) capers, chopped

Maldon salt & freshly ground black pepper

Small handful each of fresh dill, parsley, coriander & mint, chopped

4 spring onions, chopped

Grated Parmesan (about 100g)

Bring a large pot of salted water to the boil. Cook the linguine according to packet instructions (al dente is always best), drain & set aside.  Heat 4 tbsp (60 ml) olive oil in a large non-stick frying pan over medium-high heat. Add the broccoli & fry for 2-3 minutes. Add the anchovies, garlic, chilli flakes, lemon zest & capers. Fry for 3 minutes until the garlic has softened. Add the anchovies & broccoli to the warm linguine, toss with a bit more olive oil & season with Maldon salt (watch it though – anchovy delights remember) & freshly ground black pepper. Add the herbs, spring onions, lemon juice & Parmesan. Toss well, adjust seasoning & serve with extra grated Parmesan.







So simple, so easy & fuss-free – what could be better? Be sure to keep the pantry stocked with a couple jars of anchovy fillets for those simple suppers in a flash.


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