Ingredients (Serves 1):
- Enough spaghetti for one
- 4 anchovy fillets – chopped up
- 2 shallots – finely sliced
- 1 garlic clove – crushed and finely sliced
- 1 tablespoon of green pesto
- 1 teaspoon of dried parsley
- Olive oil
- Salt and pepper
Bring a first pan of water to the boil. Heat a second pan up over a medium heat and add in the oil shortly followed by the anchovy fillets, garlic and shallots and simmer for a couple of minutes until the anchovies start to break up. Add in the parsley, a tablespoon of green pesto and season with pepper (you shouldn’t need any salt due to the anchovies). Keep on a low heat whilst you add the spaghetti into the first pan and cook until al dente. Drain the pasta off, return to its pan and stir in the anchovy mix. Serve straight away with a sprinkle of parmesan if you have any.
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