Again and again and again, Ottolenghi ‘s ‘Simple’ is the source of tonight’s dinner. Remember the spring vegetable, agretti?
Agretti has a gentle salty taste and looks like chives. Mostly you find them here in packages of 300 grams. Remove the hard part and split. Rinse and drain.
For 2p, boil 120 grams of spaghetti al dente. At the last minute of cooking, add the agretti. Drain and keep some of the cooking water. Chop and fry 4 garlic cloves in a drizzle of olive oil. Add 1 small can of drained anchovies and 1 teaspoon of chili flakes. Bake and stir. Add the zeste of 1 lemon and the chopped stems of 20 grams of parsley. Once the anchovies have melted, add 50 ml of white wine and 50 ml of the pasta cooking liquid. Allow to simmer for a few minutes. Taste, add pepper and salt.
Mix spaghetti, agretti and sauce. Finish with fresh parsley and lime. Cheese is optional.
Awesome, fabulous simple food.