Anchovy tenderstem broccoli pasta

Pasta with Tenderstem broccoli and anchovie

Drop the pasta into the boiling water that you used for the broccoli and cook according to pack instructions. While the pasta cooks, stir the broccoli in the oil to coat and let it cook gently; it will become very tender and start falling apart slightly. 4. Drain the pasta, reserving a ladleful of the water 150g (5.3oz) wholemeal pasta. 250g (1/2lb) tenderstem broccoli. 1 small tin (50g/1.8oz) of anchovy fillets, drained OR 25g (0.8oz) sliced almonds or pinenuts. 1 clove crushed garlic (you can use paste or granules if easier) Dried chilli flakes to taste. 1 tablespoon olive oil. 30g (1oz) grated Parmesa Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli. Add a ladle or two (about 1/2 cup) of the pasta water to the.. Drain the broccoli and pasta, catching a bit of the pasta water in a measuring cup. Put the broccoli and pasta in a warm serving bowl and toss with the anchovy and garlic oil and, if necessary, a bit of the pasta water to achieve a thick saucy texture. Serve with crusty bread and a salad as a hearty side dish or main course Turn frying pan back on to medium. Add desired amount of chopped anchovies to the pan for a minute. Then, slowly pour the warmed olive oil-garlic-anchovies combination into the pot of pasta and broccoli, and toss. Season with salt and pepper to taste

Tenderstem Broccoli and Anchovy Pasta - Arthritis Actio

Cook the pasta in salted water according to the instructions on the packaging. Pour a little of the pasta water over the tenderstem broccoli to make sauce. Drain the pasta and mix it with tenderstem broccoli and diced goat cheese. Add pepper to taste and your tenderstem broccoli pasta is ready to serve Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet. Step 2 Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes Peel and chop the garlic. Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red.. Bring a large pan of salted water to the boil, add the pasta and cook for 8-9 minutes. Roughly chop the tenderstem broccoli and add it to the pan for the final 3 minutes. Meanwhile, heat 1 tbsp of the oil in a large frying pan, add the breadcrumbs, salt and pepper, and fry over a medium heat for 3-4 minutes, stirring often, until golden


Cut the tenderstem broccoli into bitesize pieces. Chop the anchovies into small pieces and drain them. 2. Chop the garlic clove. Grate the parmesan. 3. Bring a large pot of water to a boil, and cook pasta according to pack instructions. 4. 2 mins before the end of its cooking time, add the broccoli to the pot. 5 Add the anchovies, broccoli, half the lemon zest, half a teaspoon of salt and plenty of pepper, and cook, stirring often, for four minutes. Add the stock, wine, butter and 300ml water, bring to a..

Fusilli With Broccoli and Anchovies Recipe - NYT Cookin

Method. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the.. 1 Bring a large pot of water to a boil, and cook pasta according to pack instructions. 2 2 mins before the end of its cooking time, add the broccoli to the pot. 3 Cook altogether until the broccoli is fork tender. Drain, then cover and set aside; reserve some of the cooking water

Pasta With Broccoli and Anchovies Recipe - Food

450g dried Orecchiette pasta 900g Tenderstem broccoli or turnip green, discarding the cores and slicing the green leaves roughly 1 x 40g can anchovy fillets, drained well 2 cloves garlic, peeled and crushe Method. Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time. Meanwhile, heat 3 tablespoons of olive oil in a frying pan, add the anchovies and chillies and fry briefly. Add the garlic, anchovies and finely chopped red chilli, then fry for a further minute. Add the blanched broccoli and fry for 2-3 minutes until tender. Squeeze in the lemon juice, season generously with salt and pepper, then thoroughly toss everything together to coat. Serve straightaway topped with parmesan shavings

If using anchovies in oil, drain them. Bring a large pan of salted water to the boil, put in the broccoli and cook until just tender. Lift out (retaining the cooking water for the pasta), and put into some iced water to stop the cooking and keep the bright green colour. Drain the broccoli from its iced water and pat dry Around 10 minutes before the sauce is ready, fill a medium saucepan with salted boiling water and blanch 200g tenderstem broccoli for 2 minutes. Remove the broccoli from the saucepan with a slotted spoon and drain in a colander. Cook the pasta in the water used to blanch the broccoli Method. Put a large pan of water on to boil with a little salt. Trim the outer leaves and woody stalks from the broccoli. Wash the good bits and chop into 1cm/½in sections 450g dried Orecchiette pasta 900g Tenderstem broccoli or turnip green, discarding the cores and slicing the green leaves roughly 1 x 40g can anchovy fillets, drained well 2 cloves garlic, peeled and crushed Half red dried chilli pepper, sliced finely (optional) Salt and freshly ground black peppe One-pot pasta with anchovies and tenderstem broccoli. For a simple one-pot that's packed full of savoury flavours, rustle up this anchovy and broccoli pasta and serve with a generous sprinkling of parmesan. Grissini with anchovy dip

2 anchovy fillets 200ml double cream Drain the pasta and broccoli, then toss immediately with the hot, garlicky, anchovy-y oil. Taste and add black pepper, and salt, if necessary. Serve. Preheat the oven to 200°C. Bake streaky bacon until crisp. Arrange on a plate with blanched Tenderstem broccoli, the flesh of avocados, baby spinach and a few microgreens. Finely chop anchovy fillets, then melt in a pan with butter and finely grated garlic cloves over a low heat Fry the shallots for 3-4 mins until softened and beginning to brown. Stir in the garlic, chilli and anchovies and fry for 1 min. Drain the broccoli, add to the pan and stir-fry over a high heat for 2 mins or until the broccoli becomes crispy and starts to char. Season with the lemon juice and black pepper to serve. See more Broccoli recipes

Penne Pasta and Broccoli Bagna Cauda. Beneath the yogurt selection now dwindling on the glass pull- out shelf boldly informing great probiotic benefits peeks out the trendy humidified produce drawer busily performing its task at keeping fresh the weeks remaining two tightly firm heads of broccoli 3/4 lb. linguini pasta. 1 can flat anchovies. 3-4 medium cloves garlic, peeled and minced. 3/4 cup extra-virgin olive oil. Salt and pepper to taste. Trim broccoli into florets. Fill a large pot with water and salt liberally, then set to boil. Once the water is boiling, cook the broccoli until very tender, about eight minutes Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli. Step 5. Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top Heat avocado oil over medium-high heat. Add broccoli stems and cook until browned and softened. Add garlic and anchovies and continue to cook for 1 minute until fragrant. Turn off heat. Bring pot of water to a boil. Add pasta and cook according to package directions. In the last 4 minutes of cooking time, add broccoli florets Heat the oil in a large frying pan and gently cook the onion for 3-4 minutes. Add the tomatoes, pine nuts and drained sultanas and cook gently until the onion and tomatoes are softened and the pine nuts are lightly browned

Drain pasta and broccoli, reserving 1 cup of the pasta water. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and. Preheat the oven to 200°C/gas 6. Mix together the anchovies, garlic, Parmesan, breadcrumbs, butter and a twist of black pepper. Scatter into an ovenproof serving dish and cook in the oven for 5. Remove the broccoli and peppers from the water and put them into the anchovy sauce. Return the sauce and vegetables to very, very low heat. Add the fusilli to the water and cook until just al dente about 10 minutes. Drain the pasta and put the pasta into the frying pan with the anchovy sauce and vegetables. Cook for two minutes

Broccoli, garlic, anchovies make a weeknight pasta drea

Tenderstem broccoli pasta - Italian Note

Anchovies mixed with broccoli makes a super quick, tasty pasta dish. If you have time, try your hand at homemade pasta too! Each serving provides 324 kcal, 26g protein, 69g carbohydrates (of which. Put the pasta on to cook; 5 minutes before the end of cooking time, add in the broccoli. In the meantime, heat the oil and add the chopped garlic and anchovies to the pan. Fry on a very gentle heat, stirring occasionally for 5 minutes. Once cooked, drain the pasta, reserving the water. Take out and mash the broccoli with a fork 1. Clean the broccoli by removing all the florets and cutting them off if they are too large. Rinse the florets in cold running water. 2. For the sauce, in a large frying pan, fry a crushed clove of garlic, 2 or 3 anchovy fillets and a pinch of chilli pepper in a little extra-virgin olive oil. 3. Add the broccoli, season with salt and cook over. Pasta with anchovy olive sauce. This easy recipe gives you a really unique and tasty pasta thanks to the perfect mix of tomatoes, olives, anchovies and dried fruits. This Italian pasta with anchovies is a great way to enjoy anchovies, as they pass on a hint of fish taste to the meal without making it too fishy (if you know what I mean)

Broccoli, Lemon and Chilli Pasta. This delicious Broccoli, Lemon and Chilli Pasta is so easy to make. Simply pop your pasta on to cook, then gently fry chilli, garlic, anchovies and capers in olive oil for a couple of minutes. A few minutes before the pasta is cooked, steam the broccoli, then add the pasta and broccoli to the chilli and garlic mix 150g of cime di rapa or tenderstem broccoli; 1 garlic in camicia (with a shirt - crushed with the skin on) 1 dried chilli or a few slices of fresh medium spiced chilli; 2 anchovies; Olive oil; Breadcrumbs (toasted and crunchy) The cooking process: To make the broccoli sauce, add the chopped broccoli to boiling water Method. Grate the broccoli and set aside.. In a large frying pan over medium heat, heat the extra virgin olive oil and add the anchovies, garlic, chilli flakes and sea salt. Fry for 3 minutes, stirring continuously, until the anchovies start to melt into the oil. Add the broccoli to the pan with a dash more oil. Braise the broccoli slowly for about 20 minutes, or until well cooked and soft 200g Tenderstem broccoli 4 cloves garlic, crushed or finely chopped Chilli flakes, to taste 8-10 anchovy fillets (or to taste) Juice of half a lemon Handful breadcrumbs, toasted until golden Bottarga Butter or olive oil. Cook the pasta in plenty of boiling salted water until al dente. Put the Tenderstem into a pan of boiling water When the pasta is cooked, drain the orecchiette with broccoli and place them in a bowl (11). Remove the garlic from the tomatoes (12) and add cooked cherry tomatoes to orecchiette with broccoli (13). Stir well then put a portion of orecchiette with broccoli, anchovies and cherry tomatoes in a serving dish (14)

Pasta con broccoli Serves 2 1 tsp olive oil 150g cavatappi or other short pasta 100g tenderstem broccoli, cut into florets & the stalks about 5cm long pieces 10g pine nuts 1½ anchovy fillets (preserved in oil), drained and finely chopped sml pinch of saffron, soaked in a little hot water (from the broccoli once cooked) 1 banana shallot, finely. Spaghetti with fennel, anchovies, currants, pine nuts & capers. 15 ratings. 5.0 out of 5 star rating. Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple. 25 mins. Artboard Copy 6 A quick and easy vegan pasta dish with the Mangetout, Peas & Tenderstem Broccoli topped with Lemon zest & Citrus crumb. All enriched by the unmistakable taste of Garofalo Macaroni Pasta. Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too Add the garlic, anchovies and chilli flakes. Cook gently for 5 mins, until the anchovies have started to break up. 4 mins before the end of the pasta cooking time, add the broccoli florets to the water and cook for another 4 minutes. Drain the pasta and broccoli, then toss in the sauce. Sprinkle with Parmesan to serve

Spicy Pasta with Broccoli, Anchovy, and Garlic Recipe

  1. utes. Add the white anchovies and toss to coat. Add the pine nuts, lemon juice and parsley and mix to combine. Add the pasta and toss to coat, then season and serve with the grated Parmesan
  2. utes. Add the can of tomatoes, cherry tomatoes, water and sugar. Simmer for 20.
  3. Preheat the oven to 190°C, 375°F, Gas 5. Cook the pasta according to the instructions on the packet. When cooked, drain and divide between 4 small ovenproof dishes along with the trout pieces.

Broccoli & anchovy orecchiette Jamie Oliver pasta recipe

Instructions. Heat the oil in a large pot over a medium heat, add the onion and cook for a few minutes until translucent but not browned. Add the garlic and cook for a further minute. Add the sliced mushrooms and 3 tbsp of water and cook, stirring often for about 7 minutes until the mushrooms are soft and release their juices Add the garlic and broccoli stems and cook, stirring occasionally, for 2 minutes. Add the broccoli florets, 1/2 teaspoon of the salt, and the pepper. Stir to coat with the oil

Simple Sausage and Broccoli Pasta • Salt & Lavender

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

  1. Tenderstem Broccoli Pasta This pasta dish is packed with green goodness without lacking on flavour, thanks to a delicious, freshly-made basil pesto. Ready in a few simple steps, it makes the perfect week-night supper, while leftovers will make a tasty and hassle-free lunch later in the week
  2. utes before the pasta is ready, add the Tenderstem broccoli to the pot. Stir and allow it to cook until bright green and Tenderstem broccoli - this should take approx. 2
  3. Vegan Tenderstem Broccoli, Chilli and Garlic Spaghetti is a simple and delicious fusion of extra virgin olive oil, chilli, garlic and Tenderstem broccoli all tossed together with spaghetti and topped with grated hard cheese. Perfect for a quick and easy midweek meal

Broccoli pasta recipe delicious

  1. utes until tender. When finished, set cooked broccoli aside making sure to not drain boiling water. Cook pasta in boiling water to al dente. While pasta cooks, in a large pan saute 6 cloves of chopped garlic in a ⅓ cup of olive oil over medium-low heat until golden
  2. utes, until cooked. Remove everything from the pan, place in a bowl and set aside. Add the remaining two tablespoons of oil to the pan with the chopped onion and cook for 5-7
  3. utes. In a frying pan add the garlic, oil, chilli and four anchovies and try until the anchovies begin to melt away, then add the greens and cook for a
  4. utes, or until golden brown and bubbling. Sprinkle with chopped.
  5. Now add the anchovies and bash again until the anchovies mix with the rosemary. Then add the lemon juice and olive oil then mix together and season with pepper. put to one side. the rest Ingredients 600gms piece of salmon fillet per person 250gms tenderstem brocolli or purple sprouting per person 3 or 4 small charlotte potatoes per person Metho
  6. Pasta Sauce: Place a large frying pan on a medium-high heat with a good glug of olive oil. Squeeze the sausage meat out of the skin into the pan, breaking it up with a wooden spoon. Once lightly golden, add the garlic, anchovies, chilli flakes, tenderstem broccoli and wine. Leave to bubble away while the pasta cooks. Step
  7. Check that the pasta is ready, drain it, return it to the pan then add the drained butter beans, broccoli, a tablespoon of the broccoli water, lemon zest and juice and olive oil. Keep the pan on the heat for another 30 seconds. Add the parsley and black pepper. Check the seasoning and add salt if necessary. Lightly mix it all together and serve.
Creamy Pesto Pasta with Chicken & Broccoli - Budget Bytes

Method. Pre-heat oven to 200°C | 180°C fan | gas mark 6. Heat a little olive oil in an ovenproof frying pan. Season the lamb, then sear over medium heat until nicely browned. Now turn off the heat. Place the rack fat-side up, and brush with a generous coating of Dijon mustard. Press the herb crumbs onto the mustard then drizzle with a bit. Place the tray until the grill for about 10 minutes until the stems of the broccoli are just tender, and the florets are starting to char. Meanwhile, in a mini chopper blitz together the butter and the anchovies until smooth, and in a small frying pan over a medium high heat, toast the flaked almonds until just golden - keep an eye on them. Cook the pasta to pack instructions, adding the broccoli to the pan for the last 3 mins. Drain well, reserving 3 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan over a low heat. Add the onion and cook for 5 mins, then stir in the garlic, crushed chillies and fennel seeds. Increase the heat to medium and cook for 3 mins

In a different bowl, mix the walnut pesto with the purple pasta by hand, leaving some nice chunks. Remove the broccoli, which should have softened but still be nice and crunchy, from the marinade and allow excess liquid to run off. Arrange the broccoli on a plate however it works best for you. Arrange the purple pasta and pesto on top of the. Apr 29, 2020 - Explore Kelly's board Anchovy sauce followed by 121 people on Pinterest. See more ideas about anchovy sauce, recipes, food Tenderstem® Broccoli was readily available when I was a child as my mother grew them on the farm where we lived and I always remember when it was in season over dosing on this great vegetable - either with pasta or without.Aldo Zilli Serves 4 . Cooking time: 15 mins. What You'll Need: 400g Spaghetti; 60ml good olive oil; 3 garlic cloves, crushed; 2 fresh red chillies, finely choppe Trim the ends of the broccoli and add to the pan. Cook for 2 minutes, then drain. Toss with the olive oil, garlic and lemon zest. Spread the tomato paste on the cauliflower pizza base, avoiding the crust. Scatter over the broccoli, then top with the anchovies. Return to the oven and bake for 13-15 minutes

Whole Wheat Pasta Recipe with Tenderstem Broccoli

  1. About 6 anchovies; Handful of halved cherry tomatoes; 1 packet about 250g tenderstem broccoli; Method. 1. Preheat oven to 180c; 2. Put a good glug of olive oil in an oven proof frying pan or pot over a medium heat. 3. Add the sliced spring onions and soften a little. Add the chilli and garlic and soften, then add the anchovies
  2. utes until just tender; put straight into a bowl of iced water. Drain. Melt the butter in a frying pan on a high heat. Add the almonds, broccoli and anchovies. Cook for 2-3
  3. utes, then drain. Place in a non-stick oven tray and mix with olive oil and rosemary, season with salt and pepper and place in the oven for 20
  4. utes. 3

Video: Yotam Ottolenghi's broccoli recipes Food The Guardia

Preparation. 1. Bring a large amount of salted water to a boil. Cook the pasta until tender, about 7 to 10 minutes. Drain well. 2. In a large sauté pan, heat the olive oil over moderate heat Cook broccoli until tender in boiling, salted water. Drain. Put back in pan. Toss in cream until heated through. Season. Fry breadcrumbs in butter until golden. Add anchovies and cook until heated through. Top pasta with the broccoli sauce. Sprinkle breadcrumbs and anchovies over Add broccolini into pot, 2 minutes before pasta is cooked, and cook together. Take 1 ladles of boiling pasta water, and set it a side. Drain the pasta and broccolini. Into same pot, put olive oil and cook garlic and anchovies 20 seconds with medium heat. Add cooked pasta and broccolini and saute 30 seconds. Add pasta boiling water Lemon Pasta with Broccoli and Anchovies. Place a large pan over medium-high heat. Add butter and olive oil. When the butter starts to melt, reduce the heat and add diced garlic and zest of one lemon. Cook for a minute, then add the anchovy fillets. Continue to cook for another minute. Add lemon juice and season with pepper

4 cups broccoli 1 tin anchovies 8 garlic cloves, chopped 3 tablespoons olive oil 1/4 teaspoon red pepper flakes (adjust to your liking. I used a little bit more) salt and pepper to taste shaved Parmesan cheese, for finishing. Cook pasta according to package directions. Before draining the pasta, make sure to reserve 1/4 cup pasta cooking water Cut broccoli flowers into bite size pieces. Place pasta into the water pan that cooked the broccoli. Heat a large heavy pot with olive oil. Add anchovies, stir until melted into the oil. Add in broccoli, toss until cooked to desired bite. I prefer broccoli with a bit of crunch, although cooked. Toss with pasta Chopped broccoli raab is pretty reliably done in three minutes or so, so judge accordingly.) Reserve a little of the cooking water and, when the pasta is done, drain and return to the pot. Add the anchovy mix over super-low heat; if the mixture is dry, add more oil and/or some of the cooking liquid and serve 2 (2 oz.) tins of anchovy fillets in olive oil. 12 oz. dried spaghetti. Salt and pepper to taste. Preheat the oven to 425 degrees. Cut the broccoli into bite size pieces, place in a baking pan and. Instructions Checklist. Step 1. Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes. Advertisement. Step 2. Meanwhile, cook pasta in boiling salted water until al dente. Step 3

Place the water in a saucepan and season with a little salt. Bring to the boil and add the pasta. Add the broccoli after 8 minutes. Remove the broccoli and place it on to a serving plate. Add 75ml of the pasta water to the frying pan with the sausage and garlic. Turn up the heat and add the Parmigiano Reggiano Tear broccoli rabe leaves into 2 pieces; set aside. Thinly slice stems ¼ thick. Heat oil in a large skillet over medium. Add garlic and broccoli rabe stems and season with salt and pepper 1. Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions. 2. Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan 350-400g head of broccoli. 1-2 tablespoons mild olive oil. 6 anchovy fillets. 3-4 fat, peeled cloves garlic (by fat I mean about the size of your thumb from tip to first knuckle. I like garlic so tend to scale up. Feel free to go easy if you wish.) 1 teaspoon chilli flakes. 40g parmesan cheese (plus more to grate on top if you wish) Optional. Season with salt & pepper. Drain the pasta while still saving another cup of the cooking water. Add the pasta to the pan together with the cooking water to the pan and cook for another couple of minutes until the sauce have thicken up. Serve with a sprinkle of chopped parsley and the Tenderstem® broccoli & walnut crumble

Culinary Adventures in London: Pasta con BroccoliWarm salad of Tenderstem broccoli | Tesco Real FoodBroccoli Pasta Salad - Spend With Pennies

Bring a large pot of salted water up to a boil, add the broccolini and cook for about 2 minutes; drain well and set aside. In a large skillet, add the oil, garlic, anchovies and hot pepper flakes. Turn the heat to medium and allow everything to sizzle together until the garlic is lightly golden brown and the anchovies have melted, a few minutes Anchovies break down, or melt, into the warm olive oil, adding savory depth to this simple pasta toss. For a vegetarian dish, substitute 3 tablespoons chopped kalamata olives for the anchovies. If you boil too much pasta tonight, set some aside before tossing with the olive oil mixture. Reheat on another night by dunking the cold noodles in boiling water for 30 seconds before tossing with. Orecchiette con cime di rapa is a classic Puglian dish that is delightfully simple to make. Cime di rapa, also known as broccoli rabe or rapini, can be a little tricky to find outside of Italy, so use tenderstem broccoli if it's unavailable.Learn how to make orecchiette pasta with our handy guide Preheat oven to 400°. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time. Meanwhile heat the olive oil in a frying pan, add the garlic, chilli and anchovies and fry for 3-4 minutes or until the garlic has softened but not coloured. Drain the spaghetti and return to the pan