Paella mixta
Try our version of paella, made with a combination of meat and seafood. With king prawns, mussels, chorizo and chicken, every forkful is a treat that's reminiscent of Spanish holidays
Amalfi lemon, chilli & anchovy spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 120ml extra virgin olive oil
- 3 large garlic cloves
- 350g spaghettibucatini or linguine
- 1-2 red chillies(depending on how spicy you want it), deseeded and finely chopped
- 8 anchovyfillets, finely chopped
- small bunch of parsleyfinely chopped
- 1 large Amalfi or unwaxed lemonzested and juiced
- large handful (about 40g) of finely grated parmesan
Nutrition: Per serving
- kcal639
- fat34g
- saturates6g
- carbs66g
- sugars3g
- fibre5g
- protein15g
- salt1g
Method
step 1
Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
step 2
Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.
