Recipe: Pasta with anchovy, lemon and breadcrumbs

By Grant Allen

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Anchovy, lemon and breadcrumbs make a simple topping. Photo / Kellie Blizard
Anchovy, lemon and breadcrumbs make a simple topping. Photo / Kellie Blizard

1. Process some stale bread slices to make bread crumbs.

2. Toast these off in pan with a little oil. Drain on a paper towel.

3. Finely zest some lemon peel. Mash a couple of anchovy fillets and finely chop some parsley.

4. Combine with the breadcrumbs. Use a bit of good olive oil to moisten.

5. Cook pasta (spaghetti works well), drain and dress with a bit more oil.

6. Toss the breadcrumb mix through this and season well with freshly ground pepper and sea salt.

- Herald on Sunday

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