This isn’t so much a recipe but rather a how-to. It’s super simple and delicious. The saltiness of fresh anchovies combined with the peppery flavour of rocket leaves creates a perfect combination.
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Serves 2, prep time 10
INGREDIENTS
250g fresh spaghetti
(You can freeze the remaining half,
you can also use dry spaghetti)
90g wild rocket
145g anchovies
2 tbsp capers
TO SERVE
Chilli flakes
METHOD
Bring to the boil 1 litre of salted water in a deep pan.
Cook the spaghetti according to the package instructions.
Drain the spaghetti and drizzle with a little oil from the anchovies, then allow it to cool.
Once cooled, use your fingers to separate the spaghetti.
In two deep bowls, layer the spaghetti and rocket leaves.
Next, add the anchovies, breaking them in half if desired.
Add the capers to taste, season to taste and drizzle with any remaining anchovy oil.
Top with chilli flakes, serve, and enjoy!
