Recipe: Pasta with anchovy, lemon and breadcrumbs
By Grant AllenHerald on Sunday·
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Save 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.