Wednesday Wind-down: Anchovy and courgette tagliatelle

Not everyone loves anchovies but I adore the fishy, salty morsels of deliciousness. Love them or hate them, you can’t deny that they pack a punch and I like to add them to lots of different dishes, such as eggs fried in anchovy butter: simply mash the anchovies into some butter and fry the eggs in it – a favourite in our house. If you love anchovies too then try this recipe my sister, Rachel, passed on a while back. I make it regularly as it’s minimal effort and really tasty.

It’s also the perfect time for courgettes, which are in season now. This recipe is based on feeding four people.

Ingredients

4 servings of tagliatelle.
4 large courgettes, grated.
4 cloves of garlic, crushed.
60g anchovy fillets, chopped. (If you love your anchovies feel free to add more!).
1 lemon, zested.
Olive Oil
Salt and pepper
50g parmesan cheese, grated.
Chilli flakes, if desired.

Method

• Bring large pot of water to the boil, add tagliatelle and cook al dente.
• In a large frying pan, heat a generous glug of olive oil, add the anchovies and garlic and fry for 2-3 minutes, until softened.
• Add your desired amount of chilli flakes, salt and pepper and then add the grated courgette and fry for another 2 minutes.
• When the pasta is cooked and drained, add together with the anchovy and courgette mix and the lemon zest and give it all a really good stir.
• Serve in big bowls with parmesan on top.