Half an Hour to Producing Extraordinary Shallot, Anchovy, Caper & Garlic Pasta
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To make an extraordinary Shallot, Anchovy, Caper & Garlic Pasta, below are the materials needed:
- Provide 250 g of pasta (I used fresh spaghetti).
- Prepare 50 g of butter.
- You need 4 tbsp of panko breadcrumbs.
- Use of Ground black pepper.
- You need 3 of shallots, skinned and sliced.
- Provide 4 cloves of garlic, skinned and sliced.
- Prepare 1 of red chili, sliced (I keep the seeds in but that’s optional).
- Take 8 of anchovy fillets.
- You need 1 tbsp of capers.
- Use to taste of Parmesan cheese, grated. Quantity according.
After readying the materials, next you are ready to cook your appetizing Shallot, Anchovy, Caper & Garlic Pasta by following the guidances on this section:
- Cook the pasta according to instructions in slightly salted, boiling water to reach the al dente point ready for Step 5 below. Drain in a colander, reserving 1/2 cup of the pasta water in case needed at Step 5 below, and add a small knob of the butter. Keep warm..
- Melt a little more of the butter in a small frying pan and cook the breadcrumbs, tossing or stirring occasionally, on a medium-high heat for 2-3 minutes, or until turning golden. Season lightly with black pepper but definitely do not use salt. Set aside but keep warm..
- Meanwhile, melt the remaining butter in a large frying or sauté pan and gently fry the shallots in a medium-high heat until turning translucent - about 4-5 minutes, stirring only if necessary to avoid sticking..
- Add the garlic and chili and cook for a further 5 minutes, stirring occasionally. Then add the anchovies and capers, stir well and cook for a further 2 minutes, stirring occasionally..
- Add the pasta, stir well to coat thoroughly. Add a little of the reserved pasta water if necessary to prevent sticking and serve immediately onto warmed pasta dishes. Garnish with the warm seasoned breadcrumbs, then finally sprinkle the Parmesan cheese..
Add the capers, garlic, shallots and anchovies; season with sal tand pepper. Add the Brussels sprouts and walnuts and toss well. The shallot is in the onion family, and is typically a botanical variety or cultivar group of the species Allium cepa. This was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. Add the capers, garlic, shallots, and anchovies; season with salt and pepper.
Recipe : Shallot, Anchovy, Caper & Garlic Pasta
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