Speedy and Satisfying Spaghett

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Spaghetti		120g
Garlic		1 clove
Red chilli		1
Anchovy fillets		2
Butter		2 tsp
Extra virgin olive oil		1 tbsp
Fresh parsley		as you like
Parmigiano reggiano		30g
Salt (Maldon)		as required

Method

Cook

10min

Start boiling the spaghetti. Use 10g salt for 1 litre water.

Chop the garlic and chilli into 2mm pieces, finley chop the anchovy.

Put the oil and 1 tsp butter in a large frying pan and turn the heat on to medium.

When the oil is hot, add the anchovy, garlic and chilli.

Add two ladles of pasta water and shake to combine and make an emulsion.

Reduce the sauce and turn off the heat. Add the parsley and grated cheese.

Add the cooked pasta straight from its pan into the frying pan and the remaining butter then stir to combine thoroughly for 1 minute.

Transfer to a serving dish and sprinkle with more parsley and grated cheese before serving.

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