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Josh Eggleton’s recipe for spaghetti with roasted garlic and anchovies

This recipe is quick, simple and easy to rustle up with staple ingredients that you’d find in your cupboard. You can really make this dish your own by adding a host of seasonal ingredients whether it be vegetables, herbs or spices. I’m trying to eat less meat at the moment, so the anchovies in this dish are a great alternative when looking for something light which will also give you a lot of energy – and still taste delicious.

Serves 4
Prep time: 10 minutes
Cooking time: 15 minutes

500g (dry weight) spaghetti
75g salted anchovies, marinated in oil
½ whole roast head of garlic
1 fresh garlic clove, crushed to a paste or finely diced
Red chilli, sliced thinly (optional)
Vegetable oil
Lemon juice, to taste
Sea salt, to taste
1 egg yolk (optional)
Parmesan, grated, to taste
Black pepper, freshly cracked, to taste
First press/virgin rapeseed oil, to taste

Cook the spaghetti in salted water as per the instructions on the packet. Save some of the leftover starchy water.

Roughly chop the anchovies and crush the whole roast garlic with the back of a knife.

Heat the crushed roast garlic in a large frying pan or saucepan for a couple of minutes, along with the fresh garlic, anchovies, (if using) red chilli, and a little vegetable oil. Fold in the cooked spaghetti and egg yolk (if using) and loosen with a little bit of the saved pasta water.

Season to taste with the lemon juice and sea salt. Plate up the pasta and top with the parmesan and black pepper. Drizzle with a little rapeseed oil and serve.


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